ORANGE CHIPOTLE CHICKEN ENJOY DAN:

                     ORANGE CHIPOTLE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1 teaspoon EACH Chile powder and jalapeno powder

1/2-teaspon cumin

1/2-teaspoon sea salt divided

1 teaspoon sesame oil

4 boneless, skinless, chicken breast, rinsed, patted dry

Juice of 1 orange about 1/3-cup

2 tablespoon Vermont pure maple syrup

1 teaspoon orange zest

2 Cups cooked rice

1/4-cup cilantro leaves

DIRECTIONS:

1.   Pound chicken with a mallet to 1/2-inch thick.

2.   In a bowl, combine chili powder, jalapeno power, cumin, 1/4-teaspon salt.

3.   Heat oil in a skillet over medium-heat and when sizzling.

4.   Season both sides of the chicken with chili mixture, cook 3 minutes per side.

5.   Remove from skillet: set aside.

6.   Add orange juice and syrup and scrape bits left on the bottom of the skillet.

7.   Cook until slightly thickened, stirring constantly for 1 minute.

8.   Remove heat and stir in chipotle chilies in adobo sauce and orange zest.

9.   Add chicken back to skillet, return to medium-high heat and cook 1 minute turning constantly.

10  In a bowl combine cooked rice cilantro and 1/4-teaspoon salt.

11  Serve chicken over rice and spoon any excess glaze over top of chicken pieces.

ENJOY DAN:                         EAT WELL LAUGH OFTEN EAT HOT PEPPERS!!