Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Chicken breasts in lime & ginger

Yield: 4 Servings

Ingredients:

• 1 tb LIME JUICE FRESH *
• 1 tb GRATED LIME PEEL
• 1 ts REDUCED SODIUM SOY SAUCE *
• 1/8 ts RED PEPPER SAUCE
• 1 lb BONELESS CHICKEN BREASTS (4)
• 2 tb WHOLE WHEAT FLOUR
• 2 tb SAFFFLOWER OIL
• 2 tb GINGER SAUCE - RECIPE BELOW
• 1/4 c CHICKEN BROTH
• 1 tb CHOPPED GREEN ONIONS

Instructions:

* 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 1/4 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 1 1/2 TEASPOONS SOY SAUCE 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON ADD 1/4 CUP OIL IN A THIN STREAM UNTIL WELL BLENDED.

Web Standards & Support: