Light Lime-Roasted Chicken Breasts
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Chicken breast halves without skin
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4
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Salt
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1/2 tsp.
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Ground black pepper
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1/2 tsp.
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Limes
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2
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Olive oil - divided
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3 tbsp.
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White wine vinegar
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2 1/2 tsp.
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Limes
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2
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Chopped fresh basil
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2 1/2 tsp.
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Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside.
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Grate lime rind and squeeze juice from 2 limes.
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Combine grated lime rind, lime juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally.
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Bake at 375 degrees F. in a roasting pan 45 minutes or until done.
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Peel 2 limes and cut into thin slices.
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Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken. Yield: 4 servings.
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Per Serving: 241 Calories; 12g Fat (42.9% calories from fat); 28g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
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~ Originally featured in Recipe Du Jour's daily newsletter. RECIPE DU JOUR Simply the BEST daily recipe E-zine on the Web! Free delicious recipes delivered daily via email. Free, easy recipes, columns, and nostalgia.
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