ZESTY MEXICAN CHICKEN
02/18/04 09:32 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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ZESTY MEXICAN CHICKEN
1/3 cup fresh lime juice (4 to 6 limes)
2 tsp. ginger, grated
3 cloves garlic, flattened
1/2 tsp. dried red pepper flakes (if you can tolerate)
4 boneless chicken breast halves, skinned
1-1/2 tbsp. olive oil
Directions:
1) Mix lime, ginger, garlic, & paper flakes. Place chicken in a non-reactive pan, just large enough to hold the breasts. Pour marinade over chicken. (**I'm going to use a zip lock bag)
2) Refrigerate for 2 hours or overnight. Turn chicken (or whole zip lock bag) over occasionally.
3) In a non-stick skillet over high heat, heat oil. Add chicken breast and cook until browned on both sides. Check for doneness. If still pink, reduce heat and cook through. Serve with rice, salsa (try Heathers  ) and lime wedges. Serves 4
From a free recipe card I found in the produce department at Safeway. (TRY-FODS INTL)
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