Monday, July 27, 2009

Tangy Lime Chicken for Two

Story: One night Matt said to me, "You know what sounds really good? Lime chicken." From that small dinner suggestion, this delicious creation was born! I've already made it again, but with modifications (example: I left soy sauce out of the sauce--it's so much prettier when it's green instead of brown). I'll let you know if I make any more changes . . .
2 chicken breasts, cut in half
1 Tbs. honey
2 tsp. soy sauce
2 tsp. lemon or lime juice
1/2 tsp. grated/minced fresh ginger
Zest from 1/2 lime
Juice from 1/2 lime

Microwave lime zest, all juices, ginger, honey, and soy sauce on high for 10 seconds. Mix well.

Sprinkle both sides of chicken with salt and pepper. Heat 2 Tbs. oil over medium heat. Add chicken. Pour half of above mixture over chicken pieces and cook for about 8 minutes. Flip chicken and coat with remaining mixture. Cook until chicken is done, approximately another 8 minutes.

Lime Sauce:
1 Tbs. honey
1/2 Tbs. butter or margarine
1/2 Yoplait Light Key Lime Pie yogurt
1/2 tsp. grated/minced fresh ginger
1/4 tsp. garlic powder
Zest from 1/2 lime
Juice from 1/2 lime
1/2 Tbs. butter
1 Tbs. flour/water mixture
Several drops green Tobasco sauce
Salt & pepper to taste

Cook first 7 ingredients over low heat. Add butter; once melted, mix into sauce. Add flour/water mixture and turn the heat up slightly. Stir to keep from burning. Once thickened, add Tobasco sauce and salt and pepper to taste.

Drizzle over chicken to serve.

- If you have time, marinate the chicken for about an hour before cooking it.  You could also put it in a ziplock bag in the freezer to use another time.
- I also want to try making the chicken on the grill instead of in a skillet.
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