Title: Luby's Texican Chicken Breast
Categories: Chicken
Yield: 6 Servings
2/3 c Water
2/3 c Jalapeno marinade (from can
-jalapenos)
1 tb Fresh lime juice
1 tb Olive oil
1 1/2 ts Seasoned salt
1 ts Ground cumin
1/2 ts Garlic powder
1/4 ts White pepper
6 Chicken breast halves;
-boneless and skinless
2 tb Vegetable oil
4 Jalapenos; cut in half
-lengthwise
In a gallon-size plastic bag, combine the water, jalapeno marinade,
lime, olive oil, salt, cumin, garlic powder, and pepper. Add the
chicken to the bag, squeeze out the air, and seal the bag securely.
Refrigerate for 2 hours, turning the bag occasionally.
Remove the chicken from the marinade. Discard the marinade.
In a large skillet, heat the vegetable oil over medium heat. Add the
chicken breasts. Cook for about 5 minutes on each side or until
cooked through. Garnish with halved jalapenos.
Serving suggestion: This savory-spicy chicken may be cooked on a
grill over hot coals, if preferred. Serve it with the Spanish Rice
(see recipe -- SIDEDISH.004) for a distinctive supper with Lone Star
State style.
