BROILED CHICKEN BREASTS WITH CITRUS SALSA

3 medium size navel oranges
1/2 medium red bell pepper, chopped (approximately 1/2 cup)
1/4 cup thinly sliced scallions
2 tbsp lime juice
1/2 tsp salt
1/4 tsp crushed red pepper (or to taste)
4 boneless, skinless chicken breast halves (approximately 1 lb)

TO MAKE THE CITRUS SALSA:
Scrub 1 orange well. Grate over a small bowl to make 1 tsp peel. Cut and discard peel and white pith from all 3 oranges. Cut between membrane to release orange sections, dropping them into ANOTHER small bowl. Squeeze the juice from the remaining membrane (with your hand) over grated peel and stir in the bell pepper, scallions, lime juice, salt and crushed red pepper.

TO PREPARE THE CHICKEN:
Put chicken in a quart sized plastic zipper-type bag. Add about 1/3 cup of the bell pepper mixture. Close bag, express out air, and refrigerate at least 1 hour (but not more than 4 hours).

TO FINISH THE SALSA:
Meanwhile, cut the orange sections crosswise in thirds and add to remaining bell pepper mixture in bowl. Cover and refrigerate until ready to serve.

WHEN READY TO COOK:
Spray broiler rack with nonstick cooking spray. Remove chicken from bag and arrange on rack. Drizzle with contents of bag and lightly spray with nonstick cooking spray.

Broil 4-5 inches from heat source about 6-8 minutes per side until chicken is done. Serve hot or at room temperature with the Citrus Salsa.

Serving Ideas:
Serve with wheat or rice pilaf and a green salad.

Servings: 4
Source: Woman's Day magazine, November 1993