- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Cilantro, when properly handled, is a fresh flavored accent that tames spicy hot chile flavors. Always remember to only coarsely chop it, not mince it. Mincing causes the cilantro to develop a strong, disagreeable odor. Serve this chicken with Herbed Quick Baked Potato Wedges .
- 1½ pounds boneless, skinless chicken breast tenders or 4 chicken breast halves
- 8 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, preferably Spanish
- 1½ teaspoons Dijon mustard
- ¼ cup coarsely chopped cilantro
- 4 lime wedges, for garnish (optional)
1. Rinse the chicken breasts and pat dry. Combine the garlic, oil, mustard, and cilantro (see Notes). Generously coat the chicken pieces.
2. Preheat the grill, stovetop grill, or a heavy, seasoned skillet. Add the chicken and cook for 3 to 4 minutes per side, turning only once, when the chicken starts to curl at the edges and feels firm to the touch. Serve garnished with a lime wedge, if desired.
For a spicy version, add 1 teaspoon crushed pequin quebrado, a hot red chile, to the coating mix.
© 1998 Jane Butel
Nutritional information is provided by the author.
Per serving: Calories 253 g, Protein 35 g, Carbohydrates 2 g, Fiber 0 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 108 mg.