Key Lime Chicken Breasts
key lime to cover
1 tbs extra virgin olive oil
a clove of minced garlic
a few fresh torn basil leaves
salt and pepper.
Let marinate several hours or overnight if possible. Drain and either
pan saute, grill, etc.
As you saute and the chicken breasts are almost done, add some of the
drained reserved marinade and let cook and bubble in the pan over the
breasts until hot and bubbly. All the flavors blend so nicely.
Note key lime juice is available in jars or may be available as fresh
limes where you are and is more intense in flavor than the regular
limes available in my opinion.
From: Joan Ross in rec.food.cooking on Feb 13, 1999.
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