Chipotle Lime Chicken Breasts

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

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

Method

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.

Nutritional facts Per serving without skin : about

  • Sodium 483 mg
  • Protein 28 g
  • Calories 301.0
  • Total fat 20 g
  • Cholesterol 123 mg
  • Saturated fat 9 g
  • Total carbohydrate 1 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chipotle Lime Chicken Breasts

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