Have you ever wondered how few simple ingredients can produce number of delicious dishes?? I just did. Not only that I also realized even by changing things little bit here and there they can belong to completely different cuisines. How cool is that?
Few weeks back while I was looking for some light and healthy recipe I got few Asian recipes. I selected few and bookmarked for later use. Unfortunately my laptop got sick and a complete checkup was required. All my treasures were gone with it. Later when I was getting ready to cook one of them I tried to google with the ingredients (as those were my last memories about them). I found completely different set of things from different cuisine. It amazed me so much that I actually forgot what I was originally looking for. LOL.
Today’s recipe is in memory of one of those lost treasures. It’s Baked Chili Lime Chicken. It needs simple ingredients like chicken breast and Chili Lime Sauce (or lemon); these are the key ingredients. As additional ingredients you will need egg, breadcrumb and seasoning and these are the things you will always find handy. Did you notice one interesting thing? No Cheese or Oil or Butter is required at all! It’s true this recipe needs No fat No grease. That’s why it is super healthy to me. Surprisingly these same key ingredients can produce another brilliant dish Asian Chili Lime Chicken. But that will be on another day.
For today here is the recipe of Baked Chili Lime Chicken.
Preparation Time: 5 minsCooking Time: 20 mins
Resting Time: 0 mins
Total Time: 25 mins
Yield: 4 servings
Chicken breast (boneless): 4 pc, 100g eachEgg: 2, lightly beaten
Breadcrumbs: ½ cup
All-purpose flour: ¼ cup
Chili flakes: 1 tsp
Black pepper powder: 1 tsp
Salt: 1 tsp
Lime juice: 2 tbsp
Chili Lime Sauce: 1 cup
For Chili Lime Sauce:
Fresh Red chili: ½ cupFresh garlic: 2 cloves
Fresh lime juice: 5 tbsp
Sugar: 2 tbsp
Water: 3-4 tbsp
Olive oil: 1 tsp (optional)
Parchment paper: 2 sheets (Optional)Baking pan
Clean the chicken and pat them dry with kitchen towel. Preheat the oven to 2000C. Prepare the baking pan by lining parchment paper.
First we need to prepare the Chili Lime sauce. Place red chili and garlic cloves and make a paste with as little water as possible. Place the mixture in a separate glass bowl. Add rest of the ingredients for the sauce. If the sauce is too thick mix little water to dilute it. But for this recipe we need very thick sauce only. Keep the sauce in an air tight glass jar and preserve by adding 1 tsp of olive oil on the top.
Place flour, Chili Lime sauce, lightly beaten egg and breadcrumb in separate shallow deep pans. Season the breadcrumb with salt, pepper and chili flakes. Before you start working with chicken make sure breasts are completely dry.
Take one chicken breast at a time. Deep the breast in flour and coat well. Tap off excess flour.
Dip the chicken breast in Chili Lime sauce. Coat both sides well.
Roll the chicken in seasoned breadcrumb.
Dip it in beaten egg and coat on both sides.
Now roll the chicken once again in breadcrumbs and place in the baking pan. If you are planning to bake them latter place them on parchment paper on a single layer and refrigerate until you are ready to use them.
Follow the same with rest of the chicken breasts. Bake at 2000C for 15 mins. Remove from oven and pour the remaining sauce on the top of the chicken and place the pan back to the oven. Continue baking for another 5-10 mins.
Remove from oven immediately. Top it with sour cream and pair it with fresh salad and bread. Serve Hot. Always.