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Old 22-07-2006, 04:37 AM posted to rec.food.recipes
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Default Lime Chicken Breasts (3) Collection

Lime Chicken Breasts
Garlic Lime Chicken
Baked Chicken With Lime,scallions, Mushrooms & Capers



Lime Chicken Breasts

4 boneless, skinless chicken breasts
1/3 cup olive oil
Juice of 3 limes (can use lemon juice)
4 cloves garlic, peeled and minced
3 Tbsp. fresh cilantro, chopped
1/2 tsp. each salt and pepper

Trim fat from chicken breasts and cut out middle tendon. Pound between
waxed
paper to flatten slightly.
Combine olive oil, lime juice, garlic, 2 tablespoons cilantro, salt and
pepper in a bowl. Pour over chicken and marinate for 2-3 hours or
overnight.
Grill or broil the chicken breasts until done. Remove to platter and
sprinkle with remaining cilantro and serve.


Garlic Lime Chicken

In this chicken recipe, chicken breasts are marinated in a garlic and lime
juice marinade, then grilled or baked.

1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves

Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard
and pepper. Place chicken in a non-reactive bowl and pour sauce over it.
Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350
for 45 min or until chicken breasts are tender and juices run clear.


Baked Chicken With Lime,scallions, Mushrooms & Capers

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallions (white and green part)
2 tablespoons capers, rinsed
1 large garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumbs

Preheat oven to 400 degrees. Trim off any fat or membranes from the
chicken. Pound thicker ends lightly to flatten to an even thickness.
Dredge the chicken in flour; shake off excess. In a large non reactive
skillet, melt 4 Tbsp butter over moderately high heat. Add chicken and
saute, turning once, until golden brown, about 3 mins per side. Remove to
plate. Keep warm. Reduce the heat to low and add the scallions,garlic,
mushrooms and capers. Cook until softened, about 5 minutes. Increase heat
to moderately high, add wine and boil, scraping up any browned bits, until
reduced by half, 2 to 3 minutes ( If more liquid is needed add more white
wine.). Spread half the sauce in a buttered baking dish just large enough
to hold the chicken in a single layer. Add chicken and season with salt
and pepper. Drizzle on the lime juice. Cover with remaining sauce.
Sprinkle on the lime zest, parsley and bread crumbs. Dot with remaining
Tbsp butter. Bake uncovered in the top third of the oven for 15 mins or
until the juices run clear. Serve at once.

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