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Triple Citrus Chicken

chefmoseley

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Feb 26, 2008
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Thank you to whomever shared this recipe with me! My family has enjoyed it baked in the oven during the winter months. Now that it is warmer my husband grilled it. It was ten times better (not sure that is really possible). It certainly had a new taste and I am very happy that I have two great ways to make this dish :)
 

ChefBeckyD

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Sep 20, 2005
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That sounds really good...could you share the recipe here? THANKS!:chef:
 

chefmoseley

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Feb 26, 2008
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  • #3
This is from a Dump Chicken file that was sent to me...there are other dump chicken recipes but the file is too large to attach. If you want the rest pm you email to me :)

Triple Citrus Chicken (DD's all-time favorite!)
6 skinless, boneless breasts
1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 Tbl chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbl fresh lime juice
2 Tbl fresh lemon juice
1 Tbl honey
1 tsp balsamic vinegar
2 Tbl vegetable oil

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.*
 

ShellBeach

Veteran Member
Sep 5, 2008
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That does sound really good! I think I'll try it next time I get some chicken breasts.
I googled the cooking directions, since I wasn't sure. Looks like it is from a cookbook named MMMMiami.

Triple Citrus Chicken Breasts
 

raebates

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Dec 6, 2005
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Sounds fantastic. Thanks for sharing.
 

ChefBeckyD

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Sep 20, 2005
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Saved it! When I get back from vacation - I will definitely be trying this one!

Thanks so much for posting the recipe.:)
 

ChefetteDuJour

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Jul 26, 2009
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Wow, looks great - I love Publix grocery stores here in the southeast! For the uninitiated elsewhere in the country, it's a great source for meal ideas. Unlike other grocery chains that simply count on impulse buying and give no assistance to meal planners, Publix actually has a campaign to help people PLAN (novel concept!) easy and delicious meals.

Can't help but make a flyer out of it ... took the pic and nutrition from the Publix website which appears to have originally come from the National Chicken Council. The link also lists some side dishes (rice pilaf) which looks great also.

Thanks for sharing!

PS - A Challenge - who will be the first to try this in the DCB??

PSS - the recipe still needs "pamperedchefizing edits" ... e.g Meat Tenderizer, Ultimate Mandoline, etc. before distribution
 

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chefmoseley

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Feb 26, 2008
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We've always baked it in the oven at 350 for 30mins. That was the general directions for all the chicken dump recipes.
 

ShellBeach

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Sep 5, 2008
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Do you freeze it with the oil in it?
 

vgibsonrn

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Feb 14, 2010
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  • #10
Wow...This looks and sounds wonderful...You guys are sooooo smart..Love the flyer....Thank you all for sharing
 

raebates

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Dec 6, 2005
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  • #11
Delicious! Thanks for the recipe. It's what we had for dinner tonight.
 

chefmoseley

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Feb 26, 2008
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You put it all in a freezer bag or container together and then thaw it before you want to cook it.

Glad everyone is enjoying it :) My family does as well. Thanks again to whomever gave me the recipe!
 

kristina16marie

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Apr 15, 2009
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  • #13
we had this for dinner on father's day. sooooo incredibly delicious! i made the marinade & put it in a ziplock with the frozen chicken breasts and let it defrost/marinate together in the fridge overnight. then we grilled them - a must try! thank you so much for this recipe chef mosely!
 

dannyzmom

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Apr 11, 2005
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  • #14
The recipe steps mention cream but there is no cream on the ingredients list - how much cream?
 

cookin to the top

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Mar 20, 2008
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  • #15
I wonder how these would be if cut into chunks and bbq on PC skewers? Just a thought..
 

chefmoseley

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Feb 26, 2008
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The recipe I used (see the ingredient list above) doesn't use cream. Others have found variations but I haven't tried them. Sorry :(

I would imagine that it would still taste good on the skewers as it does cooked as whole breasts on the grill (YUMMY!)
 

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