Instructions: TO MAKE SALSA:
Scrub 1 orange well. Grate over a small bowl to make 1 tsp peel. Cut and discard peel and white pith from all 3 oranges.

Cut between membrane to release orange sections, dropping them into ANOTHER small bowl.

Squeeze the juice from the remaining membrane (with your hand) over grated

peel and stir in the bell pepper, scallions, lime juice, salt and crushed red pepper.

Put chicken in a qt. sized plastic zipper-type bag.

Add about 1/3 C of the bell pepper mixture. Close bag, express out air, and refrigerate at least 1 hr (but not more than 4 hrs).

Meanwhile, cut the orange sections crosswise in thirds and add to remaining bell pepper mixture in bowl.

Cover and refrigerate until ready to serve.

Spray broiler rack with nonstick cooking spray.

Remove chicken from bag and arrange on rack.

Drizzle with contents of bag and lightly spray with nonstick cooking spray.

Broil 4 - 5 inches from heat source about 6 - 8 min per side until chicken

is no longer pink in center.

Serve hot or at room temperature with citrus salsa.

Serving Ideas : Serve with wheat or rice pilaf and a green salad.

3/4 fruit
3 lean meat

Cak 105.7

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