Hot Licks Chicken

Yield: 4 (serving size=1 breast and about 2 tsp. sauce)
Source: Cooking Light, June 1997, p. 162
Comments: "The slightly sweet orange glaze tames some of the heat in the spicy rub. Serve this dish with roasted potato wedges and fresh broiled pineapple. We also garnished the pineapple with chopped green onions."


2 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground allspice
1/4 tsp. ground red pepper
1/4 tsp. black pepper
4 (4 oz) boneless skinless chicken breast halves
1 T. olive oil (2 tsp was plenty)
cooking spray
1/4 c. water
1/4 c. dry white wine
1 T. lemon juice
1/8 tsp. salt
1 T. orange marmalade


  1. Combine first 7 ingredients in a small bowl; stir well.
  2. Rub chicken with spice mixture; let stand 5 minutes.
  3. Heat oil in a large nonstick skillet coated with cooking spray over medium high heat.
  4. Add chicken; cook 1 minute on each side or until lightly browned.
  5. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done.
  6. Remove chicken from skillet. Set aside; keep warm.
  7. Add lemon juice and 1/8 tsp. salt to skillet. Bring to a boil; cook 4 minutes or until reduced to about 3 tablespoons.
  8. Remove from heat; stir in marmalade. Spoon sauce over chicken.


Healthy Units: 4 per serving
Calories=174; Fat=5.1g; Protein=26.4g; Carb=4.6g; Fiber=.2g; Chol=66mg; Iron=1.3mg; Sodium=445mg; Calcium=27mg

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