Orange-basil Chicken Breast (or Pork Chops) with Mango-Avocado Salsa

We’ve been making this recipe for years, and it is always great! It all started when I joined one of those cookbook clubs and forgot to send back the postcard (to say I didn’t want them to mail the cookbooks). Well, the two cookbooks I received actually had great recipes in them, so I didn’t even return them (they were worth the price I paid to keep them)! One was a potato cookbook, and the other was this meat cookbook from Omaha Steaks – I didn’t think it would be something I would use, but every recipe I’ve made from this cookbook has been fantastic!

This recipe originally called for chicken, but we have also done it with pork chops (as pictured here), and both ways are great. Enjoy!

Orange-basil Chicken Breast (or Pork Chops) with Mango-Avocado Salsa
Adapted from Meat – Omaha Steaks cookbook
Serves 4, Serve with Wild Rice Salad (see side dishes)

Marinade:
4 tsp olive oil
1/2 shallot, minced
1 clove garlic, minced
juice of 1 orange*
1/2 Tbsp chopped fresh basil leaves
1/4 tsp salt
1/2 tsp crushed black peppercorns

4 boneless, skinless chicken breasts (6 ounces each) (or use 4 boneless, trimmed pork chops, 5 oz each)

For the Mango-Avocado Salsa:
1 mango, peeled, pitted, and finely diced
1 avocado, peeled, pitted, and finely diced
2 Tbsp sliced red onion
2 Tbsp finely diced red bell pepper
2 Tbsp chopped fresh cilantro leaves
1 Tbsp finely chopped green onions (green parts)
1 Tbsp freshly squeezed lime juice
1 plum tomato, finely diced
1 serrano chile, seeded and diced
salt & freshly ground pepper, to taste

To prepare the marinade, heat 1 tsp oil in a saucepan and add the shallot and garlic. Saute over medium heat for 4-5 minutes, until translucent. Pour into a baking dish or ziplock bag, add the remaining oil, orange juice, basil, salt, and peppercorns. Stir to combine and add the chicken. Marinate in the refrigerator for 2 hours or overnight.

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.

Prepare the grill. Remove the chicken from the marinade, draining off any excess liquid. Grill over direct medium-high heat for 5 to 6 minutes per side, or until well cooked through. Transfer to serving plates and serve with the salsa and wild rice salad (if making).

Nutritional info (chicken):
Calories: 347.2
Total Fat: 13.7 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 7.6 g
Cholesterol: 97.5 mg
Sodium: 305.5 mg
Potassium: 430.2 mg
Total Carbohydrate: 17.5 g
Dietary Fiber: 4.5 g
Sugars: 9.6 g
Protein: 40.8 g

Nutritional info (pork):
Calories: 359.5
Total Fat: 17.4 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 7.6 g
Cholesterol: 89.0 mg
Sodium: 263.3 mg
Potassium: 457.4 mg
Total Carbohydrate: 18.8 g
Dietary Fiber: 4.5 g
Sugars: 10.0 g
Protein: 33.8 g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s