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Lime-Drenched Chicken With Onions

Shared by: Gillon

6 Points Per Serving

 

4 boneless, skinless chicken breast halves (about 6 ounces each)

salt and black pepper to taste

2 teaspoons olive oil

1 lime

onions (recipe follows)

2 teaspoons bottled minced garlic

 

Place the chicken breast halves, 1 at a time, between layers of wax paper. Pound each breast half (see note) so that it is anr even 1/2 inch thick. Peel off the paper.

Sprinkle the chicken lightly with salt and pepper. Set aside. Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.

While the chicken cooks, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside.

Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center.

Put the chicken on 4 serving plates.

Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute. Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions.

Serve at once, garnished with the reserved lime wedges.

Makes 4 servings.

Cook's note: If you don't have a mallet or rolling pin, substitute just about anything heavy and unbreakable that you can pound with.

Nutrition information per serving: 256 calories; 9g fat (31% of calories; 2g saturated); 94mg cholesterol; 35g protein; 8g carbohydrates; 1g dietary fiber; 84mg sodium.