Loader

Caribbean Lime Chicken Breasts Recipe

2021-07-28
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Slow cooker Garbure. Cook up a delicious Garbure with ease and convenience!  This is classic French food at its finest. It's healthy, natural, and yummy.#SlowCookerGarbure #HealthyFrenchFood #SlowCookerComfortFood #YummyGarbure #TastesofFrance

    Slow Cooker Garbure

  • Instant pot French onion soup. Make French Onion Soup in your Instant Pot! Comfort food never tasted so good. Enjoy tasty broth full of flavor and onions that have been gently caramelized.#InstantPotSoups #FrenchOnionSoup #ComfortFoods #EasyCooking #Pintreats #HealthyCuisine #WeeknightMeals

    Instant Pot French Onion Soup

  • Slow cooker beef pares. This Slow Cooker Beef Pares Recipe is great for people who love slow cookers. It's easy to prepare and will fill your kitchen with a fantastic aroma.#SlowCookerBeefPares #SlowCookerMeals #ComfortFoodHeaven #CrockPotRecipes #PinterestFeast

    Slow Cooker Beef Pares

  • Slow cooker honey-garlic beef. Slow cooker honey garlic steak is an easy and tasty dish. Seared steak pieces are cooked on low heat in a crockpot with a sweet and tangy honey garlic sauce #SlowCookerRecipes #HoneyGarlicBeef #PinterestMeals #CrockpotCooking #WeeknightDinners

    Slow Cooker Honey-Garlic Beef

  • njoy this flavor-packed slow cooker creamy chicken tortellini soup without the hassle. #SlowCookerSoup #CreamyChickenTortellini #CrockpotCooking #CozyMeals #PinterestRecipes

    Slow Cooker Creamy Chicken Tortellini Soup

Nutritional Info

This information is per serving.

  • Calories

    211
  • Carbohydrates

    20 g
  • Cholesterol

    12 mg
  • Fat

    1.5 g
  • Fiber

    3 g
  • Protein

    54 g
  • Saturated Fat

    1.1 g
  • Serving Size

    1
  • Sodium

    329 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0 g
  • Potassium

    347 mg
Print Friendly, PDF & Email

Caribbean lime chicken breasts recipe.

Skillet fried chicken breasts with rum, lime, and spices. Very delicious! You may also like Chicken Breasts with ham and Cucumber

Chicken Breasts with Ham and Cucumber Recipe

Any green vegetables such as fiddlehead greens or broccoli will add a colorful note to this yummy dish.
Makes 4 servings
Ingredients: 4 boneless and skinless chicken breasts, salt and freshly ground black pepper, 2 tablespoons (30 ml) vegetable oil, 1 large yellow onion, peeled and chopped, 2 garlic cloves, peeled and minced, 2 cups (500 ml) chicken stock, a pinch of chopped fresh thyme, 1 medium cucumber, seeded and thinly sliced, 3 egg yolks, 2 tablespoons (30 ml) milk, 1/2 cup (125 ml) cooked ham, diced, chopped fresh parsley

Instructions: Preheat the oven to 275º F (140º C). Season chicken breasts with salt and black pepper. In a large nonstick skillet, preheat vegetable oil over medium-high heat. Add seasoned chicken and sear until golden, then cook gently until tender. Remove cooked chicken breasts from the skillet and transfer to the oven. Keep warm.

Pour off the grease from the skillet. Add onion, garlic, chicken stock, and thyme. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 30 minutes. Add sliced cucumber and let the mixture simmer for a further 5 minutes.

Place cooked chicken breasts on a serving dish with your choice of vegetables, and keep warm in the oven.

In a mixing bowl, combine egg yolks and milk. Beat well. Pour egg mixture into the warm skillet. Heat, but don’t boil, stirring constantly. Add diced ham and pour the mixture over the cooked chicken breasts. Sprinkle with chopped fresh parsley and garnish with half-slices of cucumber.

Caribbean Lime Chicken Breasts Recipe

Ingredients

  • 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

Method

Step 1

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 coat well. Cover and refrigerate for 8 hours or overnight, turning the chicken breasts in the marinade several times.

Step 2

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.

Step 3

In the same skillet, cook the onion, uncovered, over moderate heat until soft, for 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

Step 4

Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with banana slices. Serve with tossed green salad.

Leave a Reply

Your email address will not be published. Required fields are marked *