RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Lime Chicken and Onions - meat
Vegetable cooking spray 4 skinless boneless chicken breast halves (about 4 ounces each) Lime Sauce (recipe follows) 3 cups sliced onions 3 cups cooked rice, warm Salt and pepper, to taste Finely chopped cilantro as garnish Serves 4 1. Spray large skillet generously with cooking spray. Cook chicken over medium heat until browned on both sides and no longer pink in the center, 10 to 15 minutes, basting frequently with Lime Sauce. 2. Move chicken to side of skillet. Add onions to skillet; cook over medium heat, basting frequently with Lime Sauce, until tender and lightly browned, 5 to 8 minutes. Season chicken and onions to taste with salt and pepper. 3. Arrange chicken, onions, and rice on serving plates; sprinkle generously with cilantro. Serve with any remaining Lime Sauce. Lime Sauce 1 cup water 2/3 cup lime juice 1/2 cup sugar 1 clove garlic, minced 1/2 teaspoon chili powder 2 tablespoons corn starch 1/4 cup lemon juice Heat water, lime juice, sugar, garlic, and chili powder in small saucepan to boiling. Mix cornstarch and lemon juice; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Use immediately, or cool to room temperature and refrigerate. Makes about 2 cups. Nutrition information per serving: Calories: % calories from Fat (gm): 462 fat: 7 Cholesterol 3.5 Sat. Fat (mg): 1 (mg): 69 Sodium (mg): 69 Protein (gm): 30.2Carbohydrate 77.8 (gm): Exchanges: Milk 0.0, Vegetable 2.0, Fruit 0.0, Bread 4.0, Meat 2.5, Fat 0.0
