CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66897862   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sazon Chicken Breasts   
    Categories: Poultry, Spices, Citrus, Vegetables   
         Yield: 5 servings   
       
         4 cl Garlic; minced   
       1/4 c  Fresh orange juice   
         2 tb Olive oil   
         2 tb Homemade or store-bought   
              - basic sazon seasoning   
       1/2 ts (ea) kosher salt & black   
              - pepper   
         4 md Boneed, skinned chicken   
              - breast halves; trimmed of   
              - excess fat   
       
     In a small food processor, combine the garlic, orange   
     juice, olive oil, sazón, salt and pepper; pulse until it   
     forms a creamy marinade. (Alternately, you can finely   
     mince the garlic, then combine it with the rest of the   
     ingredients in a small bowl, stirring with a fork.)   
        
     Pat the chicken breasts dry, then transfer them to a   
     large resealable plastic bag. Pour the marinade on top,   
     close, shake, then gently massage the seasoning into the   
     meat. Let sit on the counter for at least 10 minutes.   
     (Chicken can also be marinated overnight then set out to   
     come to room temperature before cooking.)   
        
     Heat a large nonstick wok or deep skillet over   
     medium-high. Add marinated chicken breasts, one by one,   
     and pour over about half the marinade. Cook for 7 to 10   
     minutes, flipping frequently with tongs and being   
     careful not to let them get too dark too fast. Reduce   
     heat to low and cook for another 10 to 20 minutes,   
     depending on the thickness of the breast, flipping often   
     to ensure meat is cooked through. Thinner chicken   
     breasts will take less time to cook, so monitor the   
     color and texture of your meat as it cooks. Check   
     doneness by pressing the center with your tongs. If the   
     center is still squishy, continue to cook until meat has   
     a bit of resistance (though not rock hard), and   
     registers 165 degrees on a meat thermometer.   
        
     Let rest in the pan off-heat for a few minutes. Serve,   
     pouring over any remaining pan juices if desired.   
        
     By: Von Diaz   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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