I have recently fallen in love all over again with my Southern Living Homestyle Cookbook. I've cooked several amazing recipes out of it in the past week or two. This one got a "my wife is the best cook on the planet" post from my husband on facebook. That's always a nice feeling. One thing I LOVE about using my own cookbooks, is the ability to make your own notes on the pages.
I did make a few adjustments to fit what I had on hand and because I cooked it inside.
Lime Chicken with Pineapple
4 boneless skinless chicken breast
1 tsp salt, divided
1 tsp pepper, divided
1 cup fresh lime juice, divided
1/2 cup pineapple juice
2 garlic cloves, minced
1 pineapple, cored and cut in slices lengthwise
1 orange, sliced thinly
2 tbsp honey
1/2 tsp lime zest
Place the chicken breasts between 2 pieces of plastic wrap and flatten to about 1/4 inch thick with a meat mallet or rolling pin. Mine may have been a little thicker. Sprinkle evenly with 1/2 tsp salt and 1/2 tsp pepper.
Whisk together the remaining 1/2 tsp salt and 1/2 tsp pepper, 3/4 cup lime juice, pineapple juice, and garlic in a medium bowl. Place the chicken and lime mixture in a shallow bowl or large zip-top. Cover or seal, and chill for 2 or more hours.
Drain chicken, discarding marinade. Cook in a skillet (I used cast iron) on medium heat for about 5 minutes on each side, while covered with a lid. Let stand 5 minutes before serving.
Cook pineapple and orange slices, in the skillet, for a few minutes on each side, watching to prevent burning. chop the pineapple, peel the orange slices, and place in a medium bowl. Stir in the remaining 1/4 cup lime juice, honey and lime rind. Serve over the chicken.
I did make a few adjustments to fit what I had on hand and because I cooked it inside.
Lime Chicken with Pineapple
4 boneless skinless chicken breast
1 tsp salt, divided
1 tsp pepper, divided
1 cup fresh lime juice, divided
1/2 cup pineapple juice
2 garlic cloves, minced
1 pineapple, cored and cut in slices lengthwise
1 orange, sliced thinly
2 tbsp honey
1/2 tsp lime zest
Place the chicken breasts between 2 pieces of plastic wrap and flatten to about 1/4 inch thick with a meat mallet or rolling pin. Mine may have been a little thicker. Sprinkle evenly with 1/2 tsp salt and 1/2 tsp pepper.
Whisk together the remaining 1/2 tsp salt and 1/2 tsp pepper, 3/4 cup lime juice, pineapple juice, and garlic in a medium bowl. Place the chicken and lime mixture in a shallow bowl or large zip-top. Cover or seal, and chill for 2 or more hours.
Drain chicken, discarding marinade. Cook in a skillet (I used cast iron) on medium heat for about 5 minutes on each side, while covered with a lid. Let stand 5 minutes before serving.
Cook pineapple and orange slices, in the skillet, for a few minutes on each side, watching to prevent burning. chop the pineapple, peel the orange slices, and place in a medium bowl. Stir in the remaining 1/4 cup lime juice, honey and lime rind. Serve over the chicken.
Comments
I too have been using my old cookbooks and love it :)