Triple Citrus Caipirinha Recipes

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self sealing plastic bag.
• In a medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.
• Pour into bag, over chicken. Close bag securely and turn to distribute marinade.
• Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
• Remove chicken from bag. Shake excess marinade into bag and reserve.
• In large, heavy, nonstick skillet over high heat, warm oil.
• Saute chicken until browned, about 2 to 3 minutes per side.
• Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.
• Transfer to serving platter and cover to keep warm.
• Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits.
• Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.
• Stir in cream; cook for another minute. Pour hot sauce over chicken breasts.
• Garnish with slices of lime, lemon or orange. Serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.