Caribbean Chicken, Salsa And Orzo

• 4 Chicken breasts, rinsed and patted dry
• 1 Cup Papaya nectar
• 1 cup low sodium Chicken broth
• 1/2 cup lite coconut milk
• 2 oz. white rum
• 2 TB cider vinegar
• 1/4 cup olive oil
• Salt and Pepper, to taste
• 1 TB Grill Mates Montreal Chicken Seasoning
• 1/4 tsp. Mesquite Chicken Seasoning
• 1 pound Orzo pasta
• Salsa: One Mango and half fresh Papaya seeded, medium dice; Jalapena pepper,small dice; 2 red or black plums, medium dice; 1 cup fresh or canned pineapple,medium dice; half red onion, small dice;1 avocado, medium dice; juice of half lime, chopped cilantro. Poppy seeds.

1. Prepare sauce: In medium sized saucepan, place nectar, broth, coconut milk, rum and olive oil. Boil gently until reduced by half. Add cider vinegar. Set aside.
2. Prepare Salsa: Add all ingredients and mix together gently. Squeeze lime juice over. Add cilantro. Refridgerate.
3. Prepare Chicken: Season chicken on both sides with salt and pepper to taste, Mesquite Rub and Montreal Chicken seasonings. Grill until cooked through. Cut into large dice. Set aside.
4. Cook Orzo according to package directions. After draining and while still warm, add chicken and papaya sauce. Sprinkle with poppy seeds.
5. Serve with Salsa

chicken breasts, chicken broth, lite coconut milk, white rum, tb cider vinegar, olive oil, salt, grill mates, mesquite chicken, pasta, salsa

Taken from www.epicurious.com/recipes/member/views/caribbean-chicken-salsa-and-orzo-1224118 (may not work)