Caribbean Lime Chicken Breasts Recipe2021-07-28
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.1 g
Trans Fat0 g
Unsaturated Fat0 g
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
- 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 coat 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, 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
Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with banana slices. Serve with tossed green salad.