1 ½ – 2 lbs. (about 4-5) boneless and skinless chicken breasts
Place the chicken breasts on work surface, and with a boning knife, butterfly the chicken so that it is an even thickness. With a meat mallet and using plastic wrap to cover the chicken (so it won’t splatter), pound chicken until thin.
Juice and zest of each: 1 large orange, 1 lemon, 2 limes
1 shallot, finely chopped
¼ cup chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1/8 tsp. cayenne pepper
1 tsp. salt
¼ cup honey
In a shallow glass or ceramic bowl, mix the citrus zests and juices, shallot, rosemary, parsley, cayenne, salt and honey. Add the chicken, turning to coat. Refrigerate at least 1 hour and up to 4 hours. Heat a grill to medium and add the chicken, drained of the marinade and cook for 4-5 minutes per side. Transfer to a serving platter and serve with
Creamy Cilantro Dressing, if desired, and garnish with sliced oranges, rosemary and parsley sprigs. Serves 4.
Creamy Cilantro Dressing
1 cup Ranch style dressing
1 cup fresh cilantro leaves
1 jalapeno, cored and chopped
juice of 2 limes
1 tsp. chili powder
In a blender, combine all ingredients and puree until smooth. Serve as topping for chicken, salad dressing or dip. Makes 2 cups dressing.