Friday, June 4, 2010

Baked Lime Chicken

balsamic chicken
(Not) Balsamic Chicken

I made different kinds of baked chicken previously like Lemon Chicken and Lemon Basil Chicken but I never tried using rosemary leaves. As I've mentioned this is Balsamic Chicken of South Beach Diet Recipes, I don't like balsamic vinegar instead I used lime. I thought the chicken will turn out like teriyaki, actually it's not, it's just right!
I ate it with fresh toss salad with lime dressing and grilled pan asparagus.

2 boneless, skinless  breast chicken
1 teaspoon dried rosemary leaves
3 cloves fresh garlic, minced
salt and pepper to taste
1 tablespoon extra-virgin olive oil
3 tablespoon lime juice
white wine (optional)

Rinse the chicken and pat dry with paper towel.
Combine rosemary, garlic, lime, pepper, and salt in a bowl and mix well.
Place the chicken in large bowl, drizzle with oil, and rub with the spice mixture.
Cover and refrigerate for 30 minutes or overnight.

Preheat the oven to 220°C. Place the chicken in an aluminum foil or baking dish.
Bake the chicken covered for 10 minutes. Remove the cover and bake for another 6-8 minutes.
If the drippings stick to the pan, stir in 1 tablespoon water or wine (if using).

Transfer the chicken to a plate. Stir the liquid in the pan and drizzle over the chicken.

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