CHICKEN BREASTS WITH LIME SAUCE
Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
Provided by SMLUCY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
- Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
- Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.3 g, Cholesterol 164.2 mg, Fat 30 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 335.1 mg, Sugar 1.5 g
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
CHICKEN BREASTS IN GINGER LIME SAUCE
Another great recipe given to me by my friend John from his caribbean cookbook. This is a simple chicken to make and is very moist and tender. Enjoy ;)
Provided by Vseward Chef-V
Categories Caribbean
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender.
- To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;.
- serve on top of chicken.
Nutrition Facts : Calories 334.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97.4, Carbohydrate 19.3, Fiber 0.1, Sugar 18, Protein 30.4
GRILLED CHICKEN BREAST WITH GINGER AND SOY
Steps:
- Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
- Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
CHICKEN BREASTS WITH GARLIC-CHILI-GINGER SAUCE
Steps:
- 1. Cut each chicken breast in half crosswise and season with salt and pepper. 2. Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender. 3. Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two. 4. In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed. 5. When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling. Yield: 4 servings.
GINGER-LIME CHICKEN
Categories Chicken
Number Of Ingredients 6
Steps:
- Pat the chicken dry and season all over with salt. In a medium bowl, stir together they mayonnaise, lime and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixers and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
LIME GINGER CHICKEN
I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.
Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC LIME CHICKEN BREASTS
This came from my friend Liz's recipe box. Few ingredients but great flavor, chicken always turns out moist. She makes extra to have leftovers for Mexican Lime Chicken Soup.
Provided by Kitchen Witch Steph
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
- Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
- Put a rack in the upper third of the oven and preheat to 400 degrees.
- Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
- Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
- If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
- Serve with lime wedges.
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