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Curtis Stone, Mark Peel hit prime time


Curtis and sammy

On "Hell's Kitchen" tonight, Campanile's Mark Peel will treat some of the competitors to his legendary grilled cheese sandwiches. Meanwhile, TLC's "Take Home Chef" Curtis Stone will be running the Season 8 contestants of "The Biggest Loser" through "kitchen boot camp." In case you're one of those webisode watchers that Neil Patrick Harris prodded at the Emmys, or, heaven forbid, don't have a television, we've snatched one of Curtis' health-minded recipes so you can eat the episode. No need to worry: We won't tell Jillian Michaels you went back for seconds.

Curtis Stone's Rosemary Skewered Chicken With Orange Glaze

*This recipe has not been run through the L.A. Times test kitchen

Ingredients:
Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

Method:

    * Preheat a grill or grill pan on medium high heat.
    * Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
    * Add the Dijon, honey, garlic and ginger and continue cooking over medium heat for 2 to 3 minutes.
    * Remove from heat to allow flavors to meld, and reserve.
    * Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
    * Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees on an instant read thermometer.
    * Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

-- Krista Simmons

"The Biggest Loser" airs Tuesdays at 8 p.m. on NBC. Photo of Curtis Stone and Alison Sweeney on set courtesy of NBC Photo/Trae Patton

 
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That man is so damn hot!


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