Sautéed Chicken Breasts with Latin Citrus Sauce

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
Source: Cooking Light, June 2004
CL Comments: The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. Serve over white rice.
Comments from a TX Kitchen: This was fast and excellent. I added the chicken back to the skillet for a little bit at the end. It was a nice glaze and a good kinda Caribean flare.


2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon vegetable oil

1 1/2 teaspoons bottled minced garlic
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint


  1. To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm. To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.


H.U: 5 per serving
CALORIES 255(12% from fat); FAT 3.4g (sat 0.7g,mono 0.8g,poly 1.2g); PROTEIN 39.8g; CHOLESTEROL 99mg; CALCIUM 34mg; SODIUM 405mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 15g

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