2 Pounds boneless, skinless chicken breasts
3 Cloves Garlic
1 Teaspoons salt
2 Teaspoons sugar (more if you like it on the sweet side)
1 Teaspoon cumin
1 Teaspoon black pepper
3 Tablespoons olive oil
Combine the following ingredients in a medium sized mixing bowl: Squeeze two limes. Crush or finely mince garlic. Then stir in salt, sugar, cumin and black pepper and give it a taste. At this point, you can add more sugar or any of the other ingredients to satisfy your taste.
Trim fat, tendons and bone off chicken breasts, then filet by placing your palm on top of the chicken breast and carefully cut the chicken breast in half horizontally. If you want an even thinner cutlet, you can put the chicken breast filets in a ziplock back or wrap it well in plastic wrap and pound it thinner with the smooth side of a meat mallet or the flat bottom of a jar or bottle.
Place all the chicken in the ziplock bag, bowl or container, and pour in the marinade. You can marinate the chicken for a half hour or eight hours in your refrigerator, just realize that the acid in the lime will cook the chicken while it’s marinating.
After your done marinating the chicken, preheat a frying pan or skillet over medium heat. Add olive oil to pan and then add the chicken. If the oil smokes or splatters too much, turn down the heat a little. Tip: To avoid a kitchen fire, never leave anything frying in oil alone.
Fry the chicken for five minutes then flip it and fry it for another five minutes. Depending on the cutlet thickness, the chicken may need five more minutes to cook all the way through. Cut a piece in half to make sure it’s cooked through. It needs to fry longer if you see any pink meat.
When the chicken is cooked through, pour the remaining marinade in the pan to make a tasty chicken lime sauce to pour over the cooked chicken. If the chicken is too tart for you, you can add a little more sugar to the marinade when you turn it into sauce. Cook the sauce for about two minutes.
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