Directions:
- Preheat oven to 350 degrees.
- In a small saucepan, heat oil over medium heat. Add scallions, shallots and half of the mint. Saute for 2 or 3 minutes until the shallots and scallions are softened, not browned.
- Stir the fennel, ginger into the sauce pan. Pour in the orange juice, lemon juice and sherry and 1 teaspoon sugar. Bring to a boil, lower heat to a soft simmer and cook uncovered until the sauce is reduced in half - about 10 minutes.
- Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces. Open each breast and massage in a quarter of the the lemon and orange zests. Season with salt and white pepper to taste. Close the chicken breasts and place between sheets of waxed paper. Pound with a mallet so that the breasts are of an even thickness.
- Place rosemary sprigs at the bottom of a 2 quart baking dish. Top with the 4 chicken breasts (still closed). Pour wine and cirtus sauce over the chicken and bake for 30 minutes, testing that the chicken is no longer pink.
- Transfer the chicken to serving platter and keep covered so that it will stay warm.
- Pour sauce back into a small saucepan and bring to a boil. Cook for 3 to 5 minutes until reduced by half. Taste and adjust seasonings adding more salt, pepper or sugar as desired.
- Spoon sauce over chicken and sprinkle remaining tablespoon of mint over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.96 Kcal (904 kJ) | ||
| Calories from fat | 46.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 372.42mg | 16% | |
| Potassium | 525.13mg | 11% | |
| Total Carbs | 9.65g | 3% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 23.45g | 47% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.6mg | 248% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.36 Kcal (378 kJ) | ||
| Calories from fat | 19.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 8% | |
|---|---|---|---|
| Cholesterol | 27.99mg | 22% | |
| Sodium | 155.82mg | 16% | |
| Potassium | 219.71mg | 11% | |
| Total Carbs | 4.04g | 3% | |
| Sugars | 2.31g | 22% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 9.81g | 47% | |
| Vitamin C | 13.7mg | 54% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 18.7mg | 248% | |
| Calcium | 16.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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