Ingredients
3 oranges
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons toasted sesame oil
3 whole boneless, skinless chicken breasts cut in half
2 pounds asparagus spears, trimmed
6 small zucchini cut on the diagonal 1/4-inch thick
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt
2 teaspoons toasted sesame seeds
Cooking Directions
Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2
oranges, remove zest of 1 and juice of both; place zest and juice in a glass
bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in
sesame oil; set aside.
Place chicken between two sheets of plastic wrap; pound with a meat
tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved
vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1
to 2 hours.
Heat a grill or grill pan until very hot. Coat asparagus and zucchini
with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved
orange wedges until tender. Remove chicken from marinade; season with remaining
teaspoon salt; discard marinade. Grill until browned on both sides and cooked
through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
Serve with remaining reserved vinaigrette.
Yield: 6 servings
