Basil Lime Chicken Recipe 445

Steps:

• Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
• Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
• Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Steps:

• Preheat oven to 350.
• Squeeze juice of halved lime(s) all over chicken.
• Sprinkle liberally inside and out with basil.
• Put 1 or 2 lime halves into cavity.
• Cook approximately 30 minutes per pound, or until done.
• Spoon juice over.

Steps:

• in large frying pan heat oil over medium high heat. brown chicken all over.
• remove chicken and set aside.
• add onion to the pan and saute until tender about 3-5 minutes.
• add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter.
• in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly.
• once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes.
• spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

Steps:

• Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well. Cut chicken into even cutlets and place in a gallon sized baggie. Pour marinade over the chicken and marinate for 2+ hours (I marinate overnight) Preheat grill or grill pan Place chicken on grill and grill for 7 minutes. Then flip and cook until internal temp reaches 170. Remove from grill and let meat rest. Meanwhile combine juice and zest of 2 lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, jalepeno, basil. Slice chicken into bite-sized pieces and pour sauce over top.