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Receta Elizabeth Vargas' Summer Lime Chicken Breast
by Global Cookbook

Elizabeth Vargas' Summer Lime Chicken Breast
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Ingredientes

  • 4 x Boneless and skinless chicken breasts, each 1/2 lb.
  • 1/3 c. Extra virgin olive oil Three limes, Juice of
  • 4 x Cloves garlic, peeled and chopped
  • 3 Tbsp. Fresh cilantro, minced
  • 1/2 tsp Salt
  • 1/2 tsp Freshly grnd black pepper
  • 6 x Yellow peppers
  • 6 x Red peppers
  • 6 x Orange peppers
  • 4 c. Fresh broccoli
  • 1/4 c. Minced walnuts
  • 1 1/2 Tbsp. Sesame oil
  • 1/2 Tbsp. Chili oil
  • 1 Tbsp. Low sodium soy sauce Garlic pwdr

Direcciones

  1. Mix all ingredients for the lime marinade together in a medium bowl. Add in 1/3 c. extra virgin olive oil, the juice of three limes, 4 cloves of garlic - chopped, 3 table spoons of fresh cilantro - minced, and 1/2 tea spoon of salt and 1/2 tea spoon of freshly grnd black pepper.
  2. Lay 4 boneless, skinless chicken breasts (1/2 lb. each) between 2 sheets of wax paper. Using a wooden mallet, lb. each chicken breast gently to tenderize meat. (*Be sure to wash hands after handling raw chicken!)
  3. Place chicken breasts in lime marinade for a minimum of 2 hrs - keep covered and chilled. If you need to prepare dish in advance, you can marinate breasts overnight.
  4. Cook chicken breast on grill pan, or possibly in broiler, for about 5 min on each side or possibly till cooked just through.
  5. In a wok over high heat, add in 1-1/2 table spoons of sesame oil and 1/2 table spoon of chili oil and a dash of garlic pwdr. When oil is warm, lower heat to medium and toss in 1/4 c. of minced walnuts and 4 c. of minced fresh broccoli. Stir occasionally, cooking for 4 more min. Add in 1 table spoon of low-sodium soy sauce and cover and cook for 1 more minute.
  6. Serve lime marinated chicken breasts and broccoli with broiled red and yellow peppers.