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- 1 tablespoon freshly ground black pepper
- 2 tablespoons salt
- 4 cloves garlic, crushed
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 3 tablespoons coarsely chopped fresh mint leaves
- 4 tablespoons fresh lime juice
- 4 skinless, boneless chicken breast halves
- 2 tablespoons vegetable oil
In a mortar or sturdy bowl, use a pestle or heavy spoon to mash together the pepper, salt, garlic, oregano, olive oil, mint leaves and 1 tablespoon of the lime juice. Work the mixture until it forms a paste.
Rub one-quarter of the spice paste over the outside of each chicken breast, covering evenly.
Place a large saute pan that will hold all the chicken over medium-high heat, and heat the vegetable oil. When the oil is hot, place the chicken breasts, coated side down, into the pan. Cook the breasts for 5 minutes
Turn the chicken breasts, coated sides up, and sprinkle with the remaining 3 tablespoons of lime juice. Saute for 5 minutes more, or until the chicken is cooked through. Serve hot or cold.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
395 calories; 17g total fat; 137mg cholesterol; 3643mg sodium; 4g carbohydrates; 1g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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