Chicken breasts in lime & ginger

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon LIME JUICE, FRESH *
1 tablespoon GRATED LIME PEEL
1 teaspoon REDUCED SODIUM SOY SAUCE *
⅛ teaspoon RED PEPPER SAUCE
1 pounds BONELESS CHICKEN BREASTS (4)
2 tablespoons WHOLE WHEAT FLOUR
2 tablespoons SAFFFLOWER OIL
2 tablespoons GINGER SAUCE - RECIPE BELOW
¼ cup CHICKEN BROTH
1 tablespoon CHOPPED GREEN ONIONS

Directions

* INGREDIENTS FOR LIME MARINADE FOR CHICKEN ----------------------------------------------------- MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND REFRIGERATED.

LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4 TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP WARM.

ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER LOW HEAT FOR ABOUT 3 MINUTES.

SLICE CHICKEN BREASTS DIAGONALLY ¼ INCH THICK. FAN 1 SLICED BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER SAUCE AND SERVE SAUCE OVER CHICKEN.

GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM ~-- GINGER SAUCE: COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1 T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1½ TEASPOONS SOY SAUCE, 1 TEASPOON RICE WINE VINEGAR AND ¼ TEASPOON RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD ¼ CUP OIL IN A THIN STREAM UNTIL WELL BLENDED.

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