From the Burton Kitchen to Yours

2 chicken breast
lemon juice
lime juice
lemon pepper
rosemary

Place chicken in a baking dish, pour enough lime juice to just fill bottom of dish.  Add enough lemon juice to cover 1/3 of chicken.  Let set for 2-3 minutes, flip chicken, let set another 2-3 minutes.  Remove chicken from juice.  Sprinkle chicken with lemon-pepper and rosemary.  Cook on a foreman grill.

prepared rice
1- 11 ounce can mandarin oranges
1/4 cup chopped cashews
1/4 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
3/4 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces
1 Tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives

Drain oranges, reserving 1/2 cup oranges and 2 Tablespoons juices.

In a small bowl, combine the cashews, broth, soy, teriyaki, and reserved juice; set aside.  In a large wok, stir-fry chicken in oil until no longer pink.  Add cashew mixture; cook 1 minutes longer.  Add bok choy, chives, and reserved oranges; cook and stir 2 minutes.

Fluff rice with fork; serve with chicken mixture.

Yield: 3 servings

Sate
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 lb. chicken breast

Sauce
1/2 cup chunky peanut butter
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water

1) In medium bowl, stir together all sate ingredients except chicken. Cut chicken into thin strips and place in bowl with marinade. Cover and refrigerate for 1-24 hours.

2) Soak wooden skewers in water 30 minutes

3) In medium sauce pan stir together all sauce ingredients except water. Slowly stir in water. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 3-5 minutes to thicken.

4) Heat grill. Remove chicken from marinade and discard marinade. Thread chicken onto skewers. Place chicken on gas grill over medium high heat or on charcoal grill 4 to 6 inches from coals. Cover and grill 5 to 6 minutes turning once.

5) Serve with the sauce

Ingredients:
4 boneless, skinless chicken-breast halves (about 4 ounces each)
1 2/3 cup finely crushed corn flakes
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
1/3 cup dijon mustard
1/3 cup honey

Preheat oven to 400*.  Line baking sheet with aluminum foil.  Coat foil with cooking spray.  Cut chicken into 1 inch pieces.
Combine crushed corn flakes, parmesan, and pepper in a medium bowl; mix well.  In another bowl, mix dijon and honey.  Dip chicken in honey mustard; coat with corn flake mixture.  Place in a single layer on prepared pan.
Bake chicken nuggets until golden and no longer pink in the center, 16-18 minutes.

Serves 8.

Ingredients:
4 boneless, skinless chicken breast halves (about 1 pound)
2 oranges, sliced in half
2 lemons, sliced in half
2 limes, sliced in half
2 Tablespoon seasoned salt
1 teaspoon pepper
1- 12 ounce can apricot halved, drained
2 Tablespoons brown sugar
1 Tablespoon butter
dash of nutmeg
prepared rice

In a 13x9 inch glass baking dish, place chicken.  Squeeze juice from one half of each orange, lemon, and lime over chicken.  Thinly slice and set aside remaining citrus fruit halves for garnish (and flavoring rice).  Sprinkle seasoned salt and pepper over chicken.  Cover and bake in 400* oven for 30 minutes.  While chicken is baking prepare glaze.  In blender, process apricot halves.  In a small saucepan, combine processed apricots, brown sugar, butter, and nutmeg.  Heat over medium heat until bubbles appear.  Reduce heat to low; cover and simmer 5 minutes, stirring once or twice.  Pour glaze over chicken breasts and bake, uncovered, additional 10 minutes.

Serving:
Serve over rice (place sliced citrus on rice).

Serves: 4