• Cuisine: Caribbean
• Course: Main Course
• Features: Gluten-Free, Fast, Healthy, Kid-Friendly

Ingredients:

• 4 boneless, skinless chicken breast halves, trimmed of tenderloins and excess fat (reserve tenderloin strips for another use)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 to 4 tablespoons canola oil
• Juice of 1 to 2 limes (at least 2 tablespoons)
• 3 to 4 tablespoons unsalted butter
• 1/2 teaspoon minced chives, plus more for garnish (may substitute chopped parsley as a garnish)
• 1/4 teaspoon chopped dill

Directions:

Preheat the oven to 350 degrees.

Sprinkle the chicken breast halves on both sides with the salt and pepper.

Heat the oil in a large ovenproof skillet, preferably nonstick, over medium heat. Add the chicken breast halves and cook for about 3 minutes, or until lightly browned on the bottom. Use tongs to turn the chicken over; cook for 1 minute until lightly browned.

Transfer the skillet to the oven and bake for 5 to 7 minutes, until the chicken is firm to the touch and its internal temperature taken on an instant-read thermometer registers 165 degrees. Transfer the chicken to a plate.

Drain any excess juices and fat from the skillet, then return the skillet to the stove top; add the lime juice and heat over medium-low heat. Add the butter, stirring constantly until melted, to form an almost-opaque sauce. Remove from the heat and add the herbs, stirring to combine.

Divide the chicken among individual plates; spoon the sauce over each portion. Garnish with extra herbs, if desired. Serve warm.

Recipe Source:

Adapted from a recipe on the National Chicken Council's Web site, www.eatchicken.com.

• Save This Recipe
• Print This Recipe
• E-mail This Recipe