American Lifestyle Magazine

My colleague Kathy Tyson and I have partnered together to bring our clients a new magazine called American Lifestyle.  It’s a very nice product that features a travel section, city profiles, home decor, international places of interest, and much more.  The magazine also provides a recipe card each month featuring some delish-dish (actually two cards – one for you, one for a friend).  We’ve both received a lot of calls about the Chicken Valenciano, so as a service to you because I’m so awesome*, here’s the recipe!

Chicken Valenciano

Ingredients
For the Salsa

• 3 navel or Valencia oranges, peeled and segmented
• 1/2 red onion, minced and soaked in 1 cup water, then drained
• 2 scallions, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1 clove garlic, minced

For the chicken

• 6 boneless chicken breasts, lightly pounded, or 6 (7-ouncee) airline chicken breasts**
• 1/4 cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon cracked pepper
• 1 tablespoon ground cumin
• 12 small red potatoes

 Cooking Intructions

1. Make the salsa: In a medium-size bowl, toss together the orange segments, onion, scallion, cilantro, oil, and garlic. Aloow to marinate for 20 to 30 minutes before serving.
2. Make the chicken: Preheat the oven to 400 (degrees) fahrenheit
3. Brush the chicken breasts with 2 tablespoons of the oil and season with salt, pepper, and cumin.  Place the batches in a large, heavy ovenproof skillet over medium heat.
4. Cook until well-browned on both sides.  Place in the oven and roast until the chicken is cooked through, about 15 minutes for boneless breasts, about 20 minutes for airline breasts**.  Remove the chicken from the pan and set aside, keeping warm.
5. Place the red potatoes and the remaining 2 tablespoons of oil in the same skillet, and roast in the oven for 30 to 35 minutes, or until golden and tender.
6. Slice the boneless chicken breasts and arrange on a serving platter, family style; serve the airline chicken breasts on individual serving plates. Either way, top with the salsa, and garnish with roasted red potatoes.

Special note:  An airline breast is a boneless chicken breast with the first wing bone attached.

*Modesty is one of my best qualities.  Ha.
** I am not a cook so have no earthly idea what an airline chicken breast is.  Hooray! They wrote a special note just for me!