Caribbean Lime Chicken Breasts
- Servings : 4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Caribbean lime chicken breasts.Skillet fried chicken breasts with rum and spices.Very delicious!
- 1 medium-size lime
- 2 tablespoons dark rum
- 3 cloves garlic,peeled and sliced
- 2 tablespoons minced fresh ginger
- 1 tablespoon hot red pepper sauce
- 2 boneless and skinless chicken breasts,halved
- 1 yellow onion,peeled and chopped
- 1 can low-sodium tomatoes,with their juice
- 2 tablespoons molasses
- 1 cinnamon stick
- 1 banana,sliced and dipped in lime of lemon juice to prevent darkening
Using a swivel-bladed vegetable peeler,remove the peel from half of the lime and set aside.Juice the lime into a shallow glass bowl. Add the lime peel to the lime juice,along with rum,garlic,ginger,and red pepper sauce.Add the chicken breasts,tossing to cot well. Cover and refrigerate for 8 hours or overnight,turning the chicken breasts in the marinade several times.
Lightly coat a heavy 12-inch nonstick skillet with the cooking spray and set over moderate heat for 30 seconds. Add the chicken,reserving the marinade,and cook about 2½ minutes on each side. Transfer to a platter.
In the same skillet,cook the onion,uncovered,over moderate heat until soft-about 5 minutes. Purée the tomatoes in an electric blender or food processor and add to the skillet,along with molasses,cinnamon stick,reserved marinade,and chicken breasts. Reduce the heat to low and simmer,uncovered,for 20 minutes.Transfer the chicken to a platter. Raise the heat under the skillet to high and boil the sauce,uncovered,until slightly thickened-3 to 5 minutes. Return the chicken breasts to the skillet and heat through for 2 to 3 minutes
Remove the cinnamon stick,arrange the chicken and sauce in a serving dish,and garnish with banana slices. Serve with tossed green salad.
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