Wednesday, June 01, 2005

Chipotle-Orange Chicken Cutlets

Chipotle-Orange Chicken Cutlets(Adapted from CL)

4 skinless, boneless chicken breasts (about 4-6 ounces each)
1 tablespoon butter
1 tablespoon canola oil
1/2 cup all-purpose flour
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup thawed orange juice concentrate, undiluted
1/2 cup plus 2 tablespoons water
2 teaspoons chopped chipotle chiles in adobo sauce
2 cups cooked brown and wild rice mixture
1/3 cup chopped fresh cilantro or parsley

Using a meat mallet, pound each chicken breast to about 1/4" thick.

In a large nonstick skillet, melt butter and oil over low heat.

In a shallow plate, mix together flour, cumin, and salt. Lightly coat each chicken breast with some of the flour mixture. Dip chicken in orange juice concentrate and then dredge back through the flour mixture. Reserve leftover concentrate.

Increase heat to medium-high and when the butter starts to brown, add chicken. Cook 3 minutes on each side or until done. Remove and keep warm.

In the same skillet, stir in leftover concentrate, water and chopped chipotle. Bring to a boil and cook 2 minutes.

Combine rice and chopped cilantro or parsley. Divide rice over plates and serve chicken and sauce on top.

Serves 4


  1. Joe: We really enjoy your blog. Very easy to read and great photos. One question as a newcomer: what does "adapted from CL" mean? Sorry if that's a bit elementary, but I don't have a clue. Thanks!

  2. Harry - CL stands for the magazine called Cooking Light!

  3. Joe, thanks so much for the spark that helped me create my orange chipotle roasted salmon. I linked my version to your site, because the chicken is great and even more important - I love your blog! Always delicious food and great photos.

    orange chipotle roasted salmon
    As always, thanks for sharing

  4. Ruth - Thanks! I will have to go check it out!