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Orange-Basil Chicken Breast

Wine and Food Recipes >

Orange-Basil Chicken Breast

provided by Omaha Steaks
Orange-Basil Chicken Breast with Wild Rice Salad and Mango-Avocado Salsa

For the Orange-Basil Marinade and Chicken:
½ cup olive oil
1 shallot, minced
2 cloves garlic, minced
Juice of 2 oranges
½ tablespoon chopped fresh basil leaves
¼ teaspoon salt
½ tablespoon crushed black peppercorns
8 boneless, skinless chicken breast halves (about 4 ounces each)

For the Wild Rice Salad:
2 tablespoons olive oil
½ cup minced shallot
½ cup wild rice, rinsed and drained
2 cups Chicken Stock
½ cup long-grain white rice, rinsed and drained
1 cup fresh corn kernels
½ cup finely diced red bell pepper
¼ cup pine nuts, toasted
2 tablespoons julienned fresh basil leaves
1 tablespoon sherry vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

For the Mango-Avocado Salsa:
1 mango, peeled, pitted, and finely diced
1 avocado, peeled, pitted, and finely diced
2 tablespoons sliced red onion
2 tablespoons finely diced red bell pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon finely sliced scallions
1 tablespoon freshly squeezed lime juice
1 plum tomato, finely diced
1 serrano chile, seeded and minced
Salt and freshly ground black pepper to taste

Directions:
To prepare the marinade, heat 2 tablespoons of the oil in a saucepan and add the shallot and garlic. Sauté over medium heat for 4 or 5 minutes, until translucent. Pour into a baking dish, and add the remaining oil, the orange juice, basil, salt, and peppercorns. Stir to combine and add the chicken. Marinate in the refrigerator for 2 hours, turning occasionally.

Meanwhile, prepare the salsa. Gently mix the mango, avocado, onion, bell pepper, cilantro, scallions, lime juice, tomato, and chile in a mixing bowl. Season with salt and pepper and refrigerate.

To prepare the rice salad, heat 1 tablespoon of the oil in a saucepan and add ¼ cup of the shallots. Sauté over medium heat for 3 or 4 minutes, until translucent. Add the wild rice and stir for 1 minute or, until well coated. Add 1 cup of the stock and enough water to cover the rice by 2 inches. Bring to a boil, cover, and reduce the heat. Simmer for 40 to 45 minutes, or until al dente and the rice has absorbed the liquid. Transfer to a mixing bowl and let cool. Heat the remaining tablespoon of oil in a separate saucepan and add the remaining ¼ cup of shallots. Sauté over medium heat for 3 or 4 minutes, until translucent. Add the white rice and stir for 1 minute, or until well coated. Add the remaining cup of stock and enough water to cover the rice by 2 inches. Bring to a boil, cover, and reduce the heat. Simmer for about 15 minutes, or until tender and the rice has absorbed the liquid. Add to the mixing bowl. Blanch the corn in a saucepan of boiling water for 1 minute; drain and add to the bowl with the bell pepper and pine nuts. Place the basil, vinegar, lemon juice, garlic, salt, and pepper in a bowl and whisk together. Gradually add the olive oil until incorporated, and then pour the dressing over the salad.

While the rice is cooking, prepare the grill. Remove the chicken from the marinade, draining off any excess liquid. Grill over direct medium-high heat for 5 or 6 minutes per side, or until well cooked through. Transfer to serving plates and serve with the rice and salsa..

Serves 4

Credit to: "MEAT" authored by John Harrison with Frederick J. Simon (Owner and Vice-President of Omaha Steaks International)

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