Lime and Mint Crusted Chicken Breast
- serves 4
This quick chicken dish explodes with flavour. If you can't find ground sumac, just throw in a squeeze of lime juice for the extra tang. Yield is 4 servings.
2 small garlic cloves, minced
1 small Thai chile, minced
Grated zest of 1 large lime
½ cup chopped fresh mint
¼ cup coarsely ground, unsalted, unroasted pistachios or almonds
½ tsp ground sumac
4 5 oz boneless skinless chicken breasts
Coarse salt and freshly cracked black pepper
2 Tbsp olive oil
1. Preheat oven to 375 degrees F.
2. Combine garlic, chile, lime zest, mint, pistachios and sumac in a small bowl. Stir well.
3. Season chicken very lightly with salt and pepper. Dip both sides of chicken into pistachio mixture, patting down to create a crust. Heat oil in a large skillet over high heat. When oil is hot, sear chicken for about 1 minute per side, or until golden. Transfer chicken to a small roasting pan and bake for 10 to 12 minutes, or until the juices run clear.
4. Serve with rice or couscous.