Chicken Cutlets With Coriander And Lime Recipe
Servings: 4
Ingredients
- 4 x chicken breasts without skin
- 2 Tbsp. cilantro minced
- 1/2 tsp lime rind finely grated salt and pepper
- 1 tsp oil
Directions
- Using the side of your hand, flatten the cutlets to between 1/3 and 1/2-inch thick. Sprinkle with coriander and lime rind; salt and pepper on both sides.
- Rub the inside of a cooking bag with 1 teaspoon of oil. Slide the cutlets into the bag so which they will sit flatly on the bottom of a skillet. Push all the air you can out of the bag and seal it tightly.
- Place the bag on the bottom of a large skillet and cover with a lid smaller than the skillet.
- Pour boiling water into the skillet till the bag is covered. At this point, turn the heat onto low and allow to the water to simmer for 3 min. Turn off heat and let stand for 5 min.
- When the chicken is cooked, cut open the cooking bag and place the cutlets on a serving plate.
- Serving Ideas : garnish with stir-fried snow peas, cucumber, and red onion
- NOTES :This recipe is interesting because of the method used. A good technique to use if you're calorie counting.
- Here's a chicken recipe which Madeleine Kamman demonstrated on her PBS showsome years ago. The method is unusual.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 15 | 25% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 27mg | 9% |
| Sodium 30mg | 1% |
| Potassium 120mg | 3% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 10.67g | 17% |
