Lime-light chicken

Yield: 4 servings

Measure Ingredient
4 \N Skinless,boneless chicken breast halves,about 1 lb.
1 \N 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
\N \N Freshly ground black pepper,to taste
1 \N Lime,thinly sliced
\N \N Shredded iceberg lettuce,optional
\N \N Radish halves,optional
\N \N Additional lime slices,optional

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.

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