Chicken: 6 pt. Lime-Drenched Chicken
Source of Recipe
www.angelfire.com/journal/wwrecipes (Gillon)
List of Ingredients
4 boneless, skinless chicken breast halves (about 6 ounces each)
salt and black pepper to taste
2 teaspoons olive oil
1 lime
onions (recipe follows)
2 teaspoons bottled minced garlicRecipe
Place the chicken breast halves, 1 at a time, between layers of wax paper. Pound each breast half (see note) so that it is an even 1/2 inch thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper. Set aside. Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown. While the chicken cooks, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside.
Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute. Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions. Serve at once, garnished with the reserved lime wedges.
Makes 4 servings.
Cook's note: If you don't have a mallet or rolling pin, substitute just about anything heavy and unbreakable that you can pound with.
Nutrition information per serving: 256 calories; 9g fat (31% of calories; 2g saturated); 94mg cholesterol; 35g protein; 8g carbohydrates; 1g dietary fiber; 84mg sodium.
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