Monday, March 1, 2010

Honey-Herb Chicken

4 boneless, skinless chicken breast halves (about a pound)
Juice of one lime (about 2 tablespoons)
1 to 2 tablespoons fresh coriander, chopped
1 tablespoon honey

With a mallet (the bottom of a heavy coffee mug works, too) pound each breast half to about 1/2-inch thick. Combine lime juice, coriander and honey in a small bowl. Brush chicken breasts with glaze. Brush grill lightly with olive oil. Grill (or broil) chicken approximately five minutes on each side. Can be served hot immediately or refrigerated for use in sandwiches or salads later.

from nemtown

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