Glazed Chicken and Orange Salsa

 

Orange Salsa

 

 

2
medium (1 cup) seedless oranges, segmented, membrane
removed, chopped
1
tablespoon sugar
2
tablespoons sliced green onion
2
tablespoons chopped fresh parsley

 

 

Chicken

 

4
6-ounce boneless, skinless chicken breast halves
1/2
teaspoon salt
1/8
teaspoon pepper

 

 

Glaze

 

3
tablespoons butter, melted
1
cup orange juice
1
tablespoon cornstarch

 

 

In small bowl stir together all orange salsa ingredients; refrigerate at least 1 hour.

 

Meanwhile, prepare grill; heat until coals are ash white.  Sprinkle chicken breasts with salt and pepper.

 

In a 1-quart saucepan stir together all glaze ingredients.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil, 5 to 7 minutes.  Place the chicken on grill; brush with glaze.  Grill, turning once and brushing with glaze, until chicken is fork tender (10 to 20 minutes).  Serve chicken with orange salsa. 

 

Serves 4.