Basil Orange Chicken

Directions

1. 1
   From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice.
2. 2
   From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.
3. 3
   In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
4. 4
   With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
5. 5
   Add chicken to citrus mixture, turning to coat; set aside.
6. 6
   In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside.
7. 7
   (Can be made to this point up to 8 hours ahead.
8. 8
   Cover chicken and citrus sauce and refrigerate.)
9. 9
   Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.
10. 10
    Meanwhile, prepare couscous as label directs.
11. 11
    In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer.
12. 12
    Heat to boiling on high.
13. 13
    Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes.
14. 14
    Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.
15. 15
    While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp.
16. 16
    Fluff couscous and spoon onto large platter; top with chicken and snap peas.
17. 17
    Drizzle sauce over all.
18. 18
    Garnish with citrus slices.