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ZESTY MEXICAN CHICKEN
      #45514 - 02/18/04 09:32 AM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA

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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Re: ZESTY MEXICAN CHICKEN new
      #45517 - 02/18/04 09:37 AM
Jennifer Rose

Reged: 04/02/03
Posts: 3566
Loc: Fremont, CA

Oooh this looks good, Shell!

LOL - Looking at my recipe book, I have way too many things that start with "Zesty".. zesty shrimp and pasta.. zesty fajitas..

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Re: ZESTY MEXICAN CHICKEN new
      #45525 - 02/18/04 10:15 AM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA

yeah, I did a search for "zesty" before I posted this to make sure someone else had not already posted it It only came up with zesty fajitas....

I can't wait to try this!!

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Re: ZESTY MEXICAN CHICKEN new
      #45540 - 02/18/04 11:47 AM
torbetta

Reged: 01/24/03
Posts: 1451
Loc: New York

I wish I had some chicken now. I can't wait to try it.

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Re: Made it! new
      #45618 - 02/18/04 07:53 PM
Karin

Reged: 02/11/03
Posts: 483
Loc: Southern California

I made this tonight and it was wonderful! I did make a few changes, I added some yellow and red sweet peppers during the frying process and I deglazed the pan a few times (used cast iron and spray oil). Deglazing the pan made the most wonderful, tasty sauce that kind of carmelized over the peppers. I also used the dried Chipotle that Heather has us use in some of her recipes instead of the red pepper flakes. This was restaurant quality, I've placed it in my file. Thanks Shell!

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Re: Made it! new
      #45652 - 02/19/04 08:29 AM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA

Oh, goodie!! I'm glad you liked it.... I just might have to try adding the peppers also....great idea, thanks for letting us all know it's a keeper!

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It is in the fridge marinating right now! -nt- new
      #46069 - 02/22/04 11:57 AM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA



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WOW... that is some ZESTY chicken alright!! new
      #46122 - 02/22/04 07:48 PM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA

WOW... I have to say...this is MUCH better then I ever would have thought..... WOW!!! I served with white rice drizzled with a small amount of olive oil, garlic salt, & parsley flakes.

HUBBY SAY, "It's good...it's VERY tangy...made me pucker!!"

Just an idea...but I think any left overs would be really good cold.... added to a cold pasta salad.... or maybe even just a cold chicken breast sandwich. YUM!!

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Re: ZESTY MEXICAN CHICKEN new
      #369239 - 02/21/13 01:48 PM
Sand

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)

I've been making this with thin-sliced chicken breasts and it's delicious. I marinate all day or overnight. I serve it with rice (dressed with a little olive oil and garlic salt) so when the rice is within about 10 minutes of being ready, I start the chicken.

I don't think it needs lime wedges but it's fabulous with a little salsa.

Last time I added a little lime zest to the marinade and I think it tasted even better.

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