Categories: Chicken, Main Dish

Ingredients

• 6 boneless skinless chicken breast halves (about 1 1/2 lb.)
• 1/2 cup red wine
• 1 tablespoon grated orange peel
• 1/2 cup fresh orange juice
• 1 tablespoon grated lemon peel
• 1/2 cup fresh lemon juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• orange slice

Directions

1. Put chicken in a shallow glass dish.

2. In a bowl, mix together the next 11 ingredients; pour over chicken.

3. Cover and refrigerate at least 3 hours but no longer than 24 hours.

4. Heat oven to 375°; spray a rack in a shallow roasting pan with cooking spray.

5. Remove chicken from marinade (reserve marinade).

6. Bake, uncovered, 35-45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.

7. Discard any remaining marinade; garnish with orange slices.

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