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Broiled Carrot-Glazed Chicken
The look of this dish alone--the green of the spinach, the orange of the carrot sauce, and the ivory of white-meat chicken--makes it captivating from the start. It is the carrot glaze, though, that gives the poultry a notable sweetness and resonance. Substitute Swiss chard for the spinach, if desired.
  • 2 cups carrot juice
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 skinless, boneless chicken breast halves (1 pound total)
  • 1/2 teaspoon thyme
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 6 cups (loosely packed) stemmed spinach
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch blended with 1 teaspoon water
  • 1/8 teaspoon pepper

1. In a medium saucepan, stir together carrot juice, honey, vinegar, ginger, and 1/4 teaspoon of salt. Bring to a boil over medium heat and cook until reduced to 1-1/4 cups, about 10 minutes. Measure out 1/2 cup of mixture to use as glaze for chicken; set saucepan with remaining carrot juice mixture aside.

2. Preheat broiler. Rub chicken with thyme and remaining 1/4 teaspoon salt. Brush half of carrot glaze over chicken and broil 5 inches from heat for four minutes. Turn chicken over, brush with remaining carrot glaze and broil five minutes, or until chicken is golden and cooked through.

3. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and cook until fragrant but not browned, about two minutes. Add spinach, sprinkle with sugar, and cook until spinach has wilted.

4. Stir cornstarch mixture into reserved carrot mixture in saucepan. Cook sauce over medium heat, stirring, until thickened, one to two minutes. Stir in pepper.

5. To serve, spoon some spinach on a plate, top with chicken and spoon sauce over.


Nutritional Information
Per serving: 239 calories, 3g total fat, 0.6g saturated fat, 1.2g monounsaturated fat, 0.6g polyunsaturated fat, 3.2g dietary fiber, 30g protein, 24g carbohydrate, 66mg cholesterol, 462mg sodium.
Good source of: beta-carotene, folate, lutein & zeaxanthin, magnesium, niacin, potassium, quercetin, selenium, vitamin B6.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40