Recipe submitted by Scott Lester, Newark, DE
Lime-Ginger
Glazed Chicken with Fennel Relish
- 4 boneless, skinless chicken
breast halves
1/2 cup lime juice
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Fennel Relish (recipe follows)
Lime slices
- In shallow glass dish,
mix together lime juice, honey, soy sauce, garlic, ginger, lime
peel and crushed red pepper. Add chicken, turning to coat evenly;
marinate 30 minutes.
- Remove chicken from marinade
and reserve marinade. Pat chicken dry.
- In large frypan, place
oil over medium high heat. Add chicken and cook about 4 minutes
per side. Sprinkle with salt and pepper.
- In small saucepan, place
reserved marinade and cook over medium heat until reduced to
a glaze.
- To serve, arrange chicken
and Fennel Relish on platter. Spoon glaze over chicken and garnish
with lime slices and tops of fennel.
Makes 4 servings.
Fennel Relish: In medium bowl, mix together 1
small fennel bulb (white part only) julienned; 1 cup chopped
radicchio; 1/2 cup chopped green onions; and 1/2 cup sliced black
olives. In small bowl, whisk together 1/4 cup olive oil; 2 tablespoons
wine vinegar; 1/2 teaspoon salt; and 1/2 teaspoon pepper. Pour
over fennel and toss to coat well.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
