LIME CHICKEN
| Published: 7th May 2007 20:35 |
INGREDIENTS:
4(150gms/5oz) chicken breast fillets, skinned.
2 limes.
6 tbsp light soy sauce.
2 tbsp dry sherry.
2 garlic cloves, peeled and chopped.
1.2cm/half inch piece fresh root ginger, peeled and shredded.
1 red chilli, seeded and finely chopped.
225 gms/8oz baby carrots, trimmed and halved lengthways.
175gms/6oz baby corn.
100gms/4oz asparagus tips.
4 spring onions, trimmed and chopped.
Green salad with 2 tbsp low-cal french dressing to serve(optional).
METHOD:
1. Cut 4 slits diagonally across each chicken breast, place in a non-metallic container.
Sqeeze the juice from 1 lime into a bowl and mix with soy sauce, sherry, garlic, ginger and chilli. Pour over the chicken, cover and marinate for 30 minutes at room temperature.
2. Pre-heat oven to 190c / 375f / gas mark 5. Cut 4 large squares of grease-proof paper.
Divide the carrots, corn and asparagus between the squares then top each with a chicken breast.
Spoon over the marinade. Slice remaining lime and place 2 slices on each chicken breast.
Sprinkle with spring onions and season with salt and freshly ground black pepper.
3. Bring the paper edges together and scrunch to seal. Place the parcels on a large baking tray and bake for 30 minutes. Unfold the paper and return to oven for 10 minutes until golden. Serve with salad, if liked.
Serves four.
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