Chipotle Lime Chicken Breasts
Chipotle peppers, actually dried smoked jalapeño 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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin : about | - |
| cal | 301 |
| pro | 28 g |
| total fat | 20 g |
| sat. fat | 9 g |
| carb | 1 g |
| fibre | trace |
| chol | 123 mg |
| sodium | 483 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 15% |
| vit C | 3% |
| folate | 3% |
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2 canned chipotle peppers, minced
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) chopped fresh coriander or parsley
1 tsp (5 mL) each finely grated lime rind and juice
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
4 boneless chicken breasts
1 tbsp (15 mL) 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.
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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