1 6-ounce (180 g) container frozen tangerine juice concentrate, thawed
2 shallots, minced
1/4 cup (60 ml) dry white wine
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) chopped fresh rosemary
1 tablespoon (15 ml) chopped fresh parsley
1/2 tablespoon (7.5 ml) fresh thyme leaves
2 teaspoons (10 ml) reduced-sodium soy sauce
1 teaspoon (5 ml) Tabasco or other hot sauce
6 5-ounce (150 g) boneless, skinless chicken breast halves
freshly ground pepper
Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce, and hot sauce. Process until smooth. Pour into a bowl and set aside.
Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat.
Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time.
Transfer to platter and serve hot.
- Per serving
- 194 calories (10% calories from fat)
- 33 g protein
- 2 g total fat (0.5 g saturated fat)
- 8 g carbohydrates
- 0 dietary fiber
- 82 mg cholesterol
- 192 mg sodium
- Diabetic exchanges
- 4 very lean protein
- 1/2 carbohydrate (fruit)