You can put this simple and straightforward dish together in a flash. Marinate the chicken while you’re preparing any side dishes. If you want, make a terrific sandwich by serving the cutlets on rolls.
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Yield: 4 to 6 servingsPreparation time: 10 minutes; 15 to 30 minutes marinating time
Cooking time: 10 minutes
Spice meter: Mildly to moderately spiced
1-1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-1/2 teaspoon minced fresh ginger
1/4 teaspoon white pepper, black pepper, or cayenne
2-1/2 tablespoons fresh lime or lemon juice
2 teaspoons vegetable oil
4 to 6 boneless chicken breast halves, about 1-1/2 pounds
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In a shallow dish, combine all the ingredients except the chicken.
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Add the chicken breast halves and turn to evenly coat in the marinade. Marinate in the refrigerator for 15 to 30 minutes, turning once.
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Preheat the grill or broiler. Grill the chicken until it’s lightly browned on one side, then turn and grill until lightly browned and cooked through, about 3 to 4 minutes per side.
Per serving: Calories 175 (From Fat 69); Fat 8g (Saturated 2g); Cholesterol 69mg; Sodium 59mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 24g. About This Article
This article is from the book:
About the book author:
Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa. This article can be found in the category:
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