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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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For a fresh Spring taste, splash some citrus! Ingredients:
16-20 bamboo skewers |
zest and juice of 5 limes |
1/2 cup vegetable or peanut oil |
2 lbs. boneless skinless chicken breast |
citrus mint dipping sauce |
1 tbsp soy sauce |
juice of 1 lemon, 1 lime and 1 orange |
1 tblsp dijon mustard |
1/4 cup packed fresh mint leaves |
1/4 cup vegetable oil |
salt and pepper to taste |
Directions:
1. Soak the bamboo skewers in water until needed.
2. Cut the chicken in about 16-20 strips and put in small bowl with the oil.
3. With a zester, held over the chicken, remove most of the color from the peel of the limes.
4. Cut limes in half and squeeze the juice into the bowl with chicken and oil, then toss.
5. Set aside for 1/2 hour.
6. Skewer the chicken strips on the skewers, salt and pepper to taste and then grill until marked nicely and through.
7. Serves with the Citrus Mint Dipping Sauce.
8. CITRUS MINT DIPPING SAUCE
9. In small sauce pan, bring to boil soy sauce and juices of lemon, lime and orange.
10. Lower heat and reduce juices for 12 minutes.
11. Cool.
12. Put in blender.
13. Add dijon mustard and mint leaves.
14. Emulsify and add in stream the vegetable oil until throughly blended.
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