I'm not sure why the recipe calls for chicken breast halves instead of leaving them as whole, other than maybe just getting them cooked through is harder? Anyway, the chicken was pretty tough because it was so thin. It tasted alright, but we needed a steak knife to cut it.
- 6 boneless, skinless chicken breast halves
- 1 tsp finely shredded lime peel
- 1/3 cup lime juice
- 3 Tbsp cooking oil
- 1 tsp dried thyme or basil, crushed
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp salt
- 2 cloves garlic, minced
- bottled salsa, optional
- lime wedges, optional
Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme or basil, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.
Preheat broiler. Drain chicken, reserving the marinade. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 6 minutes, or until light brown.
Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6-8 minutes more or until chicken is no longer pink. If desired, serve with salsa and lime wedges.
Serves 6
Prep Time: 10 minutes
Total Time: 25 minutes plus marinating
Recipe from Better Homes and Gardens New Cookbook
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