Chipotle-Orange Chicken Cutlets

Ingredients

• 1 tablespoon butter 
• 2 teaspoons chipotle chile canned finely chopped 1 chile
• 1 tablespoon canola oil 
• 2 cups brown rice hot cooked
• 1.5 ounces flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ground cumin 
• 0.5 cup orange juice concentrate undiluted thawed
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 0.5 cup water 

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.
4. Increase heat to medium-high.
5. Heat pan for 2 minutes or until butter starts to brown.
6. Add chicken; cook 3 minutes on each side or until done.
7. Remove from pan; keep warm.
8. Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook 2 minutes. (Thin sauce with 2 tablespoons water, if needed.)
9. Combine rice and chopped cilantro.
10. Serve with chicken.
11. Garnish with cilantro sprigs, if desired.