|
Title: Lime Ginger Chicken Categories: Bobbie - no, Chicken, Citrus, Main dishes, Peppers Yield: 4 Servings 1/3 c Fresh lime juice 3 Cloves garlic; minced 1/2 ts Dried red pepper flakes 1/4 ts Salt; optional 4 Boneless skinless chicken -breast halves; in 1 inch -strips -----------------------------------SALSA----------------------------------- 2 c Fresh plum tomatoes; diced 1 c Green pepper; diced 1/2 c Red onion; diced 1 tb Fresh cilantro or parsely; -chopped 1 tb Olive or vegetable oil 1 tb Fresh lime juice 2 Cloves garlic; minced 1/4 ts Salt; optional In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt, if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until ready to serve. Drain chicken; discard mariande. Brown in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa. Yield: 4 servings. Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3 vegetables, 250 calories, 80 mg. sodlum, 73 mg. cholesterol, 7 grams ft. Magazine Regional Winner - West submitted by Patti Billet, Missoula, Montana Recipe by: Country Magazine, Aug/Sept. '95, p. 49 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart |