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Lime-light chicken
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| Artist: |
_ |
| Categories: |
Chicken, Light, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Skinless, boneless chicken | | | -breast halves, about 1 lb. | | 1
| | Bay leaf | | 1
| tbsp | Vegetable oil | | 1
| tbsp | Distilled white vinegar | | 1
| tbsp | Freshly squeezed lime juice | | 1
| tsp | Chopped fresh thyme leaves | | | -or ?tsp. dried | | 1/8
| tsp | Ground coriander | | | Freshly ground black | | | -pepper, to taste | | 1
| | Lime, thinly sliced | | | Shredded iceberg | | | -lettuce, optional | | | Radish halves, optional | | | Additional lime | | | -slices, optional |
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Procedures:
| 1 | Heat oven to 325 degrees. | | 2 | Arrange chicken breasts in one layer in 8" square baking dish; add bay leaf. | | 3 | In small bowl, stir oil, vinegar and lime juice to blend; pour over chicken. | | 4 | Sprinkle with thyme, coriander and pepper. | | 5 | Bake, covered, 20 minutes. | | 6 | Uncover baking dish; arrange lime slices over chicken. | | 7 | Bake, uncovered, 5 minutes longer until chicken is cooked through. | | 8 | To serve: if desired, line serving platter with shredded lettuce. | | 9 | Arrange chicken with cooked lime slices over lettuce; garnish with radish halves and additional fresh limes, if desired. | | 10 | Makes 4 servings. |
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