Lime-light chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless,boneless chicken breast halves,about 1 lb. | |
| 1 | Bay leaf | |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Distilled white vinegar |
| 1 | tablespoon | Freshly squeezed lime juice |
| 1 | teaspoon | Chopped fresh thyme leaves or 1/2 tsp. dried |
| ⅛ | teaspoon | Ground coriander |
| Freshly ground black pepper,to taste | ||
| 1 | Lime,thinly sliced | |
| Shredded iceberg lettuce,optional | ||
| Radish halves,optional | ||
| Additional lime slices,optional | ||
Directions
Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice to blend; pour over chicken. Sprinkle with thyme, coriander and pepper. Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through. To Serve: If desired, line serving platter with shredded lettuce. Arrange chicken with cooked lime slices over lettuce; garnish with radish halves and additional fresh limes, if desired.
Makes 4 servings.