Sunday, 17 August 2008

Garlic Lime Chicken

(Originally posted by Missy)

Garlic Lime Chicken
Serves 6

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.  In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 2-3 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Add chicken back to the pan, cover and simmer on low heat for 15-20 until chicken is cooked through.  (when I’m in a hurry, I don’t take out the chicken)

Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.

I got a similar recipe years ago from  I sextuple (x6) the seasoning and put it in a shaker so it’s on hand whenever I season chicken - its a great dry rub for the bar-b or quick grilled breast.  I also experimented with the flavorings and came up with some I liked even better:

Instead of lime juice, I will use - 

  • orange juice and some zest
  • pineapple chunks and juice 
  • can of undrained diced tomatoes with Italian seasoning

This always comes out sooo juicy with all the liquid - near impossible to overcook.  The leftovers are incredible for a chicken salad the next day.

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