Elizabeth vargas' summer lime chicken breast

1 Servings

Ingredients

Quantity Ingredient
4 Boneless and skinless chicken breasts; each 1/2 pound
⅓ cup Olive oil
Three limes; Juice of
4 Cloves garlic; peeled and minced
3 tablespoons Fresh cilantro; chopped
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
6 Yellow peppers
6 Red peppers
6 Orange peppers
4 cups Fresh broccoli
¼ cup Chopped walnuts
1½ tablespoon Sesame oil
½ tablespoon Chili oil
1 tablespoon Low sodium soy sauce
Garlic powder

Directions

STIR-FRY BROCCOLI

1. Mix all ingredients for the lime marinade together in a medium bowl. Add ⅓ cup olive oil, the juice of three limes, 4 cloves of garlic - minced, 3 table spoons of fresh cilantro - chopped, and ½ tea spoon of salt and ½ tea spoon of freshly ground black pepper.

2. Lay 4 boneless, skinless chicken breasts (½ pound each) between 2 sheets of wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat. (*Be sure to wash hands after handling raw chicken!)

3. Place chicken breasts in lime marinade for a minimum of 2 hours - keep covered and chilled. If you need to prepare dish in advance, you can marinate breasts overnight.

4. Cook chicken breast on grill pan, or in broiler, for about 5 minutes on each side or until cooked just through.

5. In a wok over high heat, add 1-½ table spoons of sesame oil and ½ table spoon of chili oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in ¼ cup of chopped walnuts and 4 cups of chopped fresh broccoli. Stir occasionally, cooking for 4 more minutes. Add 1 table spoon of low-sodium soy sauce and cover and cook for 1 more minute.

6. Serve lime marinated chicken breasts and broccoli with broiled red and yellow peppers.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998

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