Cilantro-Lime Chicken Cutlets
Continuing with my Latin flavors theme, I decided that lime and cilantro would be a fantastic summer combo. And I was RIGHT. This chicken is really wonderful in its simplicity. Top with a dollop of fresh guacamole and serve with a side of Mexican rice and mmmmmm.
- juice of 4 key limes (or 2 regular limes)
- 1 tablespoon of olive oil
- 1 tablespoon dried cilantro or bunch of fresh, chopped (my fresh isn’t ready to be picked yet)
- 2 boneless, skinless chicken breasts
- First off you’ll want to butterfly your chicken breasts. Starting from the middle of the thickest side, carefully slice down the middle and open like a book, being careful not to cut all the way through.
- Place your chicken breasts, unfolded, between two sheets of wax paper. Using the flat of a cast iron skillet or a mallet, give the chicken a few whacks to flatten out. This makes your chicken look a whole lot bigger than it started out and is a great way to trick yourself into thinking you’re eating a lot more (I’m very conscious of this right now because I’ve recently cut back to 1300 calories and am feeling deprived).
- Salt and pepper both sides of the chicken.
- In a big ziplock bag, add the juice of the limes and the limes themselves, the olive oil, and the cilantro.
- Add the chicken and squish around. Refrigerate and allow to marinate for at least 30 minutes to a few hours.
- These are really thin, so they grill really fast (around 300-350 degrees), about 4 minutes a side.
- Serve with a dollop of guacamole.