Lime and Coconut Chicken

Do you "Pin"? I'm addicted to Pinterest! I've got I think about 800 recipes that I'd like to try, but don't have all that time!!! I tried one today, with granddaughter "Rye" joining me for dinner. O.M.G.!!!! We both went nuts over it!!! I made a few changes, due to her little 6 year old taste buds, and because I didn't have coriander on hand. And at the end, I totally spaced out adding the cilantro to it, which I love, and I have on hand, but it was soooo good even without it!!!

This recipe is originally from http://chaosinthekitchen.com, and it will go into my normal rotation! I've indicated the changes I made, in parentheses.

Lime and Coconut Chicken

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006
•2 lbs boneless, skinless chicken breasts
•3 tbsp oil
•zest of 1 lime (used about 1 T. lime juice in the bottle)
•1 tsp ground cumin
•1 1/2 tsp ground coriander (omitted because I didn't have it)
•1 1/2 tsp kosher salt (used regular table salt)
•2 tbsp sugar
•2 tsp curry powder
•1/2 cup coconut milk (had 6 oz. remaining from a different recipe, so added the additional 2 ounces when I cooked the marinade)
•pinch cayenne
•1 small fresh hot chili, such as Thai or Serrano, minced (optional) (didn't use, due to tiny taste buds!!!)
•1/4 cup chopped fresh cilantro (spaced it out!)
•Fresh limes, cut into wedges (didn't use)

1.Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2.Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3.Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4.Mix all remaining ingredients except fresh cilantro and limes.
5.Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6.Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7.Once you are ready to cook the chicken, remove each breast from the marinade.
8.Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9.In a heavy skillet or grill pan, heat a splash of oil over high heat.
10.Cook the chicken in batches to prevent over crowding the pan.
11.Place the breasts in the hot pan and cook without turning for a couple minutes
12.Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13.Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14.Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together. It would be delicious on the grill or as kabobs as well.