Recipe - Elizabeth Vargas Summer Lime Chicken Breast

4 Boneless and skinless
chicken breasts; each 1/2
pound
1/3 cup Olive oil
Three limes; Juice of
4 Cloves garlic; peeled and
minced
3 tablespoon Fresh cilantro; chopped
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
6 Yellow peppers
6 Red peppers
6 Orange peppers

STIRFRY BROCCOLI
4 cup Fresh broccoli
One fourth cup Chopped walnuts
1 One half tablespoon Sesame oil
One half tablespoon Chili oil
1 tablespoon Low sodium soy sauce
Garlic powder

1. Mix all ingredients for the lime marinade together in a medium bowl. Add
1/3 cup olive oil, the juice of three limes, 4 cloves of garlic minced, 3
table spoons of fresh cilantro chopped, and One half tea spoon of salt and 1/2
tea spoon of freshly ground black pepper.

2. Lay 4 boneless, skinless chicken breasts (One half pound each) between 2
sheets of wax paper. Using a wooden mallet, pound 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 hours 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 in broiler, for about 5 minutes on
each side or until cooked just through.

5. In a wok over high heat, add 1One half table spoons of sesame oil and 1/2
table spoon of chili oil and a dash of garlic powder. When oil is hot,
lower heat to medium and toss in One fourth cup of chopped walnuts and 4 cups of
chopped fresh broccoli. Stir occasionally, cooking for 4 more minutes. Add
1 table spoon of lowsodium soy sauce and cover and cook for 1 more minute.

6. Serve lime marinated chicken breasts and broccoli with broiled red and
yellow peppers.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 22,
1998