Directions:
- Salt and pepper chicken breasts, and sprinkle both sides with a little dill weed.
- Heat large skillet on medium heat.
- Melt 1/2 stick of butter in skillet, garlic, salt & pepper, 1T of dill weed, 2T lime juice and the juice of 1.5-2 limes.
- Add chicken breasts, over medium heat cook approximately 6-8 minutes per side or until done.
- In seperate smaller skillet combine the other 1/2 stick of butter, 1.5T dillweed, 2T lime juice and juice of 1.5 lime (save at least 1/2 of a lime for garnish). Heat over low heat until combined and melted.
- Pour sauce from second skillet over plated chicken breasts.
- Garnish with lime slices. Slice off a thin circle of lime. Cut 1/2 down center and then pull ends in opposite directions to create a spiral like shape.
- I serve this dish with rice or parmesan angel hair pasta and a vegetable.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.96 Kcal (1126 kJ) | ||
| Calories from fat | 134.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 23% | |
|---|---|---|---|
| Cholesterol | 120.38mg | 40% | |
| Sodium | 613.49mg | 26% | |
| Potassium | 502.75mg | 11% | |
| Total Carbs | 5.29g | 2% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.25 Kcal (512 kJ) | ||
| Calories from fat | 61.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 23% | |
|---|---|---|---|
| Cholesterol | 54.72mg | 40% | |
| Sodium | 278.84mg | 26% | |
| Potassium | 228.51mg | 11% | |
| Total Carbs | 2.41g | 2% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 14.55g | 64% | |
| Vitamin C | 6.7mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 11.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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