Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.
LIME AND ORANGE CHICKEN 4 servings; 8 hour marination time
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon olive oil
4 chicken breast halves on the bone, skin removed
1 tablespoon minced red onion or shallot
1/2 teaspoon dried basil or oregano, crushed
1/4 teaspoon salt
Freshly ground black pepper to taste
1. Whisk together the lime juice, orange juice and olive oil. Place the chicken in a glass pan and pour the marinade over. Sprinkle with the red onion and basil. Cover and marinate 8-12 hours in refrigeration.
2. Remove the chicken from the marinade and place on a rack in a baking pan. Sprinkle with salt and pepper. Bake in a preheated 375-degree oven 30 to 35 minutes, or until done. Baste half-way through the cooking time with the marinade.
Data per serving Calories 178 Protein 27g Fat 6g Carbohydrates 2g Sodium 196mg Saturated fat 1g Monounsaturated fat 4g Polyunsaturated fat 1g Cholesterol 73mg