WHAT'S FOR DINNER? CITRUS GLAZED CHICKEN LETTUCE CUPS

CITRUS GLAZED CHICKEN LETTUCE CUPS

makes 8 lettuce cups

1/2 C apricot preserves

1/4 C frozen orange juice concentrate, thawed

2 T soy sauce

1 T vinegar

1 clove garlic

3 6oz skinless, boneless chicken breast halves

salt & pepper

1/2 lb cut green beans

1 t olive oil

2 C hot cooked brown, wild or white rice

8 medium or 4 large romaine leaves

Glaze: In a blender or food processor, combine preserves, orange juice, soy sauce, vinegar & garlic. Cover and mix until smooth. Remove 1/4 C to brush over chicken; set aside to rest.

Season chicken lightly with salt and pepper. Brush with glaze. Grease grill rack; cover and grill chicken on medium high about 10 minutes or until done, turning once and brushing again with glaze halfway through.

 Discard any leftover glaze. Toss green beans with olive oil and grill in a pan alongside chicken.
OR do this separately in the same grill style skillet on the stove top.

Chop chicken. In a bowl, toss chicken and green beans with about 3 T reserved glaze.

Grill lettuce for about 30 seconds on each side; cut crosswise if using large leaves.

Spoon rice into lettuce cups. Top with chicken and drizzle with reserved glaze.