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Citrus-Marinated Chicken Breasts |
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| Ingredients: |
1 tablespoon finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
¼ cup fresh orange juice
1 tablespoon honey
2 tablespoons low-sodium soy sauce
1 teapoon honey
1 tablespoon grated, peeled fresh ginger, including juices
Extra-virgin olive oil
2 boneless, skinless chicken breast halves, cut into strips
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| Procedures: |
Slice the chicken into strips.
In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil.
Place the chicken strips in the bag, press the air out of the bag, and seal tightly.
Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 5 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade.
Pan-fry in EVOO until firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once.
Remove from the heat and let the chicken rest for 3 to 5 minutes.
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| Notes: |
2025-06-16: Two breasts were served with Ratatouille. Next time, we’ll add a teaspoon of honey to the marinade.
2024-06-07: Three breasts were marinated and prepared according to the directions, but need something. Perhaps a lemon cream sauce, Served with glazed carrots and a bottle of Prosecco.
2021-05-21: The chicken breasts were cut into strips after marinating, but before cooking. Next time, they’ll be cut before marinating.
2020-02-10: omitting the cilantro, this was served with leftover Julienne potatoes, Gen Tso Sugar Snap Peas, and 4 bean salad.
2017-07-14: Added to our cookbook..
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07/08/2025
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