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Cilantro Lime Chicken

By: Chef Phil Victoria House, Lewisburg

Ingredients

8 Chicken Breast Halves boneless, pounded

3 Tbs. Sugar free jelly

3 Tbs. Olive oil

1 Tbs. Lime Juice

1 Clove garlic, minced

1 Tsp. Chili Powder

1/2 Tsp. Black Pepper

1/8 Tsp. Salt

2 Tbs. Fresh cilantro chopped

Lime Wedges

8 Chicken Breast Halves boneless, pounded

3 Tbs. Sugar free jelly

3 Tbs. Olive oil

1 Tbs. Lime Juice

1 Clove garlic, minced

1 Tsp. Chili Powder

1/2 Tsp. Black Pepper

1/8 Tsp. Salt

2 Tbs. Fresh cilantro chopped

Lime Wedges

Directions

1. Preheat oven to 400 degrees F. Line 15×10 Inch jelly roll pan with

foil. Spray with nonstick cooking spray.

2. Arrange chicken in single layer in prepared pan. Bake 15 minutes,

drain off juices. Combine jelly, oil, lime, juice, garlic, chili powder,

pepper and salt in small bowl. Turn chicken, brush with half of jelly

mixture. Bake 20 minutes. Turn chicken brush with remaining jelly

mixture. Bake 10 to15 minutes or until juices run clear.

3. Garnishwith lime wedges.

Makes 8 servingsCarbohydrate Per Serving: 11g



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