Dr Kathleen Hartford

Dr Kathleen Hartford


Mojito Chicken

4 boneless, skinless chicken breasts or chicken substitute
2 tablespoons wheat flour
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 teaspoons minced fresh ginger
1 large clove garlic, minced
1/8 teaspoon crushed red pepper flakes
¼ cup fresh lime juice
¼ cup white rum
3 tablespoons honey
Garnish: fresh lime slices and red chili peppers

Pound chicken between two pieces of plastic wrap to even thickness, if necessary. In large zippered plastic bag, combine flour, ground ginger, garlic powder, salt, and pepper. Add chicken, one piece at a time, seal bag and shake to coat with flour-spice mixture.

Heat oil in large skillet over medium-high heat. Add chicken and brown on all sides until just cooked through, about 8 to 10 minutes. Transfer chicken to serving plate; keep warm.

Add fresh ginger, garlic and red pepper flakes to skillet; cook, stirring, about 30 seconds. Stir in lime juice, run and honey; boil 2 minutes or until slightly reduced. Spoon mojito sauce over chicken. Garnish if serving immediately.

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