Caribbean Chicken, Salsa And Orzo

Name: Caribbean Chicken, Salsa And Orzo
Ingredients: 4 Chicken breasts, rinsed and patted dry; 1 Cup Papaya nectar; 1 cup low sodium Chicken broth; 1/2 cup lite coconut milk; 2 oz. white rum; 2 TB cider vinegar; 1/4 cup olive oil; Salt and Pepper, to taste; 1 TB Grill Mates Montreal Chicken Seasoning; 1/4 tsp. Mesquite Chicken Seasoning; 1 pound Orzo pasta; Salsa: One Mango and half fresh Papaya seeded, medium dice; Jalapena pepper,small dice; 2 red or black plums, medium dice; 1 cup fresh or canned pineapple,medium dice; half red onion, small dice;1 avocado, medium dice; juice of half lime, chopped cilantro. Poppy seeds.

12 ingredients

1 steps

Ingredients

4 Chicken breasts, rinsed and patted dry
1 Cup Papaya nectar
1 cup low sodium Chicken broth
1/2 cup lite coconut milk
2 oz. white rum
2 TB cider vinegar
1/4 cup olive oil
Salt and Pepper, to taste
1 TB Grill Mates Montreal Chicken Seasoning
1/4 tsp. Mesquite Chicken Seasoning
1 pound Orzo pasta
Salsa: One Mango and half fresh Papaya seeded, medium dice; Jalapena pepper,small dice; 2 red or black plums, medium dice; 1 cup fresh or canned pineapple,medium dice; half red onion, small dice;1 avocado, medium dice; juice of half lime, chopped cilantro. Poppy seeds.

Directions

1

{"0":"Prepare sauce: In medium sized saucepan, place nectar, broth, coconut milk, rum and olive oil. Boil gently until reduced by half. Add cider vinegar. Set aside.","2":"Prepare Salsa: Add all ingredients and mix together gently. Squeeze lime juice over. Add cilantro. Refridgerate.","4":"Prepare Chicken: Season chicken on both sides with salt and pepper to taste, Mesquite Rub and Montreal Chicken seasonings. Grill until cooked through. Cut into large dice. Set aside.","6":"Cook Orzo according to package directions. After draining and while still warm, add chicken and papaya sauce. Sprinkle with poppy seeds.","8":"Serve with Salsa"}