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Chipotle Citrus Chicken Breasts

Yield: 4 Servings


4 medium chicken breasts, about 1 ½ pounds

½ tsp salt

¼ tsp pepper

1 Tbsp Flying Olive Blood Orange (more orange flavor) or Chipotle (spicier) Extra Virgin Olive Oil or a Combination of the two

Zest from one orange, zest first, then squeeze for juice, (about 1 Tbsp)

3/4 cup orange juice (from 2-3 oranges)

Zest from one lime, zest first, then squeeze for juice (about 1 tsp)

¼ cup lime juice (1-1 ½ limes)

¼ cup packed brown sugar

1 Tbsp Flying Olive Black Mission Fig Balsamic Vinegar

½ tsp minced chipotle pepper in adobo sauce (1 pepper makes this spicy!)

2 Tbsp minced fresh cilantro, for garnish


Sprinkle the chicken with salt and pepper on both sides. In a large skillet, over medium heat, add the Flying Olive Extra Virgin Olive Oil or Combination of Choice and when hot, add the chicken. Brown the chicken in the oil on all sides.

Meanwhile, whisk the zests, fruit juices, brown sugar, Flying Olive Fig Balsamic, and chipotle peppers together. Add these to the skillet with the chicken. Reduce the heat, and simmer uncovered for about 12-16 minutes, turning the chicken at least once. Cook until the chicken is done.

Transfer the chicken to a plate and cover loosely with foil. Rest for 5-10 minutes.

Continue to simmer the glaze, scraping up any browned bits until it is thick and syrupy, about 4-6 minutes.

Slice the breasts or keep them whole, your choice. Drizzle or spoon the glaze on the chicken. Garnish with the minced cilantro, if desired.

Submitted by Chuck and Barb L.