1/3 C. Fresh Lime Juice
2 tsp. Grated Fresh Gingerroot
3 Cloves Garlic, flattened
½ tsp. Dried Red Pepper Flakes
4 Chicken Breasts, tenderized
5 tsp. Olive Oil
½ C. Salsa
Lime Wedges
Combine lime juice, ginger, garlic, and pepper flakes in a plastic bag. Add chicken. Chill for 2 hours. In large non-stick skillet cook chicken in hot oil over medium heat for 8-10 min. Serve with salsa and lime wedges.
I was very impressed with this dinner. It was a nice twist to skillet chicken.
This bi-weekly poll has come to an end and the winner is "Bacon Onion Beef Brisket." I actually plan on making this for our Christmas Eve Dinner, so expect this recipe after the Christmas rush is over. New Choices are up! So be sure to vote!
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