Chile Lime Chicken Breast

This Chile Lime chicken breast goes great over a ceasar salad, or it can be used for sandwiches or cut up and used in pasta dishes. You can also serve it as a main course.
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2   lbs  Chicken Breast filets 1/2 inch thick
1   TBSP Garlic Minced (abut 4 cloves)
1/3 cup Olive Oil
    Sea Salt or Kosher Salt to taste
    Cayenne Pepper powder to taste
    Black pepper to taste
1/3 cup lime juice (you may substitute lemon juice if you like)
Slice the chicken breast into filets that are about 1/2 in thick.and place them in a shalow baking dish (or any dish large enough that you can spread them in a single layer).

Drizzle about 1/4 cup of the lime juice and let sit for a few minutes. Then dust the top with cayenne pepper and black pepper. Sprinkle or grind the sea salt or kosher salt over the chicken.

Add the olive oil to a hot non-stick frying pan and add the garlic. Stir fry with a nylon spatula until the garlic starts to cook. Then add the chicken, top side (the side with the spiced) face down in the pan. Kook slightly, then pour any remaining lime juice from the dish on top of the chicken (use additional lime juice if there is not enough in the bottom of the dish to sprinkle on all the pices of chicken). Sprinkle the uncoated sides of the chicken (which should be on top) with carenne pepper, black pepper, and the sea salt or kosher salt.

Continue cooking until the bottom of the chicken starts to brown, or until it raches the desired color, then flip the chicken and cook the other side until it reaches the desired level of doneness.

Note that if the chicken is more than a half inch it might not be cooked through, so cut into a piece to make sure it is fully cooked (it should be all white with no pink in any part of the chicken). If you like you, once you have the desired color on the outside of the chicken, you can remove it from the pan and microwave it to make sure it is completely cooked inside.

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Copyright 2007 Clifford Neuman