Recipe by southern chef in louisiana
This is great to celebrate the coming of warm weather. This dish combines Florida citrus with Caribbean pepper. Serve on a bed of hot rice. This is a quick dish--from start to finish, it takes about 20 minutes.
Top Review by Kethrae
This dish was absolutely wonderful! Thank you so much for posting it! I did change it a little to suit my family's taste. Instead of boneless chicken, I used skinless leg quarters and simmered them in citrus mixture in a large pot. I pierced them, too, to allow the juice to absorb into the chicken. My DH is a very picky eater, and he loved it. He suggested more orange juice in it for next time. Even my picky 2 yr old DD and 11 mo old DS enjoyed the chicken. Again, thank you very much!
- 4 boneless skinless chicken breast halves
- 2 -3 cloves thinly sliced garlic
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon crushed red pepper flakes
- 1 orange
- hot cooked rice
- lime wedge (optional)
Directions See How It's Made
- In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
- Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
- Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
- To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.