Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Zesty Mexican Chicken




Source of Recipe


Internet


List of Ingredients




1/3 cup of fresh lime juice
2 teaspoons of ginger, grated
3 cloves garlic, flattened
1/2 teaspoon of dried red pepper flakes
4 boneless chicken breast halves, skinned
1 1/2 tablespoons of olive oil

Mix the lime, garlic, ginger, and pepper flakes. Place the chicken breasts in a non reactive pan, just large enough to hold the breasts. Pour the marinade over the chicken. Refrigerate for 2 to 24 hours. Turn the chicken occasionally. In a non stick skillet over high heat, heat the oil. Add the chicken breasts and cook until browned on both sides. Check for doneness. If still pink, reduce the heat and cook through. Serve with salsa and lime wedges. Serves 4



Recipe