Sweet Lime and Blueberry Pomegranate Chicken Breasts |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe comes from the Pompeian web site and posting here for safekeeping. I made up my own recipe for the vinegar Blueberry Pomegranate Infused Red Wine Vinegar. RZ does NOT recognize this kind of vinegar. I am sure this would also be good grilled. Time includes marinading. After TheWallaces' kind review I reduced the mint from 1/2 cup to 1/4 cup and reduced the mint zest from 1 tablespoon to 1 teaspoon. Ingredients:
1/4 cup blueberry pomegranate infused red wine vinegar |
1/4 cup mint leaf, packed |
1 teaspoon lime rind, grated |
3 tablespoons lime juice |
2 tablespoons olive oil |
1 1/2 tablespoons sugar |
3/4 teaspoon salt |
24 ounces boneless skinless chicken breasts |
1 medium lime, cut in wedges |
Directions:
1. To make the marinade: combine vinegar, mint leaves, lime rind, lime juice, olive oil, sugar, and salt in a blender, secure with a tight-fitting lid and puree until smooth.
2. Pour the marinade over the chicken breasts and turn pieces several times to coat evenly; marinate for 30 minutes.
3. Preheat a lightly oiled grill rack or grill pan over medium high heat.
4. Remove chicken from marinade (discarding excess marinade).
5. Cook chicken 4-6 minutes on each side or until no longer pink in center.
6. Serve with lime wedges.
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