All-Time Best Recipes 21.5 - (Page 68)

weeknight main dishes Grilled Chile-Lime Chicken Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 4 4 2 ¼ ¼ 2 ½ ½ 1 1 boneless skinless chicken breasts (about 1¼ lb) teaspoons grated lime peel cup lime juice cup olive or vegetable oil tablespoons chopped fresh cilantro teaspoon sugar teaspoon salt small jalapeño chile, seeded, finely chopped clove garlic, finely chopped 2 In shallow glass or plastic dish or resealable foodstorage plastic bag, mix all remaining ingredients. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours. 3 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center. PER SERVING: Calories 175; Total Fat 7g (Saturated Fat 2g); Sodium 140mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 27g SUBSTITUTION 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick. If you’re not a fan of cilantro, try chopped fresh parsley instead. TIME-SAVER No time to make the marinade? Purchase a tequila-lime marinade to use instead. 68 Betty Crocker All-Time Best Recipes

Table of Contents for the Digital Edition of All-Time Best Recipes 21.5

All-Time Best Recipes 21.5
Contents
The History of Food: 100 Years of Great Eating
Blast from the Past Party
Retro & New Twist Appetizers
Appetizers & Snacks
Salads & Sandwiches
Weeknight Main Dishes
Cakes, Pies & Cheesecakes
Cookies, Bars & Brownies

All-Time Best Recipes 21.5