Recipe number 12925 is

Chicken Breasts In Lime And Ginger



The ingredients are:
1 tbsp LIME JUICE, FRESH * 1 tbsp GRATED LIME PEEL * 1 tsp REDUCED SODIUM SOY SAUCE * 1/8 tsp RED PEPPER SAUCE * 1 lb BONELESS CHICKEN BREASTS (4) 2 tbsp WHOLE WHEAT FLOUR 2 tbsp SAFFFLOWER OIL 2 tbsp GINGER SAUCE - RECIPE BELOW 1/4 cup CHICKEN BROTH 1 tbsp CHOPPED GREEN ONIONS

The recipe yield is:
4 servings

Info:
* INGREDIENTS FOR LIME MARINADE FOR CHICKEN ------------------------------------------------------------------------ MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND REFRIGERATED. LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4 TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP WARM. ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER LOW HEAT FOR ABOUT 3 MINUTES. SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER SAUCE AND SERVE SAUCE OVER CHICKEN. GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM ------------------------------------------------------------------------- GINGER SAUCE: COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1 T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS SOY SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4 CUP OIL IN A THIN STREAM UNTIL WELL BLENDED.

Note:
Poultry; Main Dish



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