Nancy's Favorite Chicken Breast Recipe

OK, do you like herbs? Like mint? Like cilantro? Like lemon juice? Then this is the recipe for YOU!! Serves 4.


MARINADE:

Juice of (3) lemons

Zest of (1) lemon

3 T Extra Virgin Olive Oil (EVOO)

2 T Kikkoman Soy Sauce

Fresh Mint Leaves: chopped fine 2 T

Fresh Cilantro: chopped fine ¼ C

Garlic: 3 cloves minced fine

Fresh Ground Black Pepper ½ tsp

Chicken bouillon cube or crystals in a ¼ cup water

(4) Boneless, Skinless Chicken chests…(Chickens don’t have breasts)

Really, what I do with the marinade is throw everything in the food processor and whiz it up. Place the marinade in a 1-gallon freezer bag, add the 4 chicken breasts, making sure all pieces are coated, leave it all day in the fridge whilst you work.

When ready to cook, remove the meat from the marinade, blot dry with paper towels. Put some EVOO in a skillet and get it hot. Place the chicken in the skillet and cook over medium heat 2 – 3 minutes on each side. When chicken is done, remove to a platter. Chicken is done when you cut into the thickest part, and the juices run clear. I try to put the chicken into a very hot pan, don’t move it around – just leave it alone. As soon as the chicken is in the pan, turn the heat down to medium.

In the meantime, strain the marinade to remove the herbs. Place in a sauce pan, add the chicken broth/bouillon, cover and bring to a boil. Turn the heat down and continue cooking until the chicken is done. Pour the sauce over the chicken chests and serve. You HAVE to cook this sauce, because it’s had raw chicken in it.

According to FitDay: Per Serving: 242 calories; 16 gm fat; 21 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs.

I LOVE this recipe, hope you do too. I also do this recipe with thighs, legs, whatever, but the FitDay info will vary a little. I also do not bother to strain the sauce, I like the little bits of herb in it.