Yield: 4 servings
4 Skinless,boneless chicken Freshly ground black
-breast halves,about 1 lb. -pepper,to taste
1 Bay leaf 1 Lime,thinly sliced
1 tb Vegetable oil Shredded iceberg
1 tb Distilled white vinegar -lettuce,optional
1 tb Freshly squeezed lime juice Radish halves,optional
1 ts Chopped fresh thyme leaves Additional lime
-or 1/2 tsp. dried -slices,optional
1/8 ts Ground coriander
Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square
baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice
to blend; pour over chicken. Sprinkle with thyme, coriander and pepper.
Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over
chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through.
To Serve: If desired, line serving platter with shredded lettuce. Arrange
chicken with cooked lime slices over lettuce; garnish with radish halves
and additional fresh limes, if desired.
Makes 4 servings.
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