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Chipotle Lime Chicken Breasts

By The Canadian Living Test Kitchen

Tested till perfect

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Chipotle Lime Chicken Breasts

This recipe makes 4 servings

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Nutritional Info
Per serving without skin : about -
cal 301
pro 28 g
total fat 20 g
sat. fat 9 g
carb 1 g
fibre 0
chol 123 mg
sodium 483 mg
% RDI: -
calcium 1
iron 7
vit A 15
vit C 3
folate 3

Chipotle peppers, actually dried smoked jalapeno peppers, add distinctive smokiness to this dish. A southwestern coleslaw that includes corn, black beans and sweet red pepper would be a perfect partner. When working with hot peppers, wear rubber gloves and be careful not to let hands come in contact with your face.

Ingredients

  • 2 cans chipotle peppers, minced
  • 1/4 cup butter, softened
  • 2 tbsp fresh coriander or parsley
  • 2 tbsp each finely grated lime rind and lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and pepper
  • 4 boneless chicken breasts
  • 1 tbsp vegetable oil

Preparation

In small bowl, combine chipotle peppers, butter, coriander, lime rind and juice, cumin, salt and pepper. With fingers, loosen chicken skin along curved side of each breast to form pocket; spread chipotle mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place chicken, skin side up, on foil-lined rimmed baking sheet; brush with oil. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.

Source : Canadian Living Magazine: April 2008

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