I was looking through some recipes I had saved on the computer and thinking about what I might want to cook with some chicken I had in the freezer when I came across this recipe that looked like it might have just the right amount of kick for a gloomy few days with snow at the end of April. I used the chicken to make nachos, salads, and other items. It did have a bit of a kick to it, perhaps because I didn’t seed the jalapenos beforehand.
4 chicken breasts
1 clove garlic, halved
1/2 teaspoon freshly ground black pepper
For the marinade:
1/4 cup lime juice
2 jalapeno peppers
1 tablespoon of olive oil
Rub chicken with cut sides of garlic halves and sprinkle with black pepper. To prepare marinade, in a blender or food processor fitted with a metal blade, combine lime juice, jalapeno peppers, and oil and process until smooth.
Place chicken in a shallow glass baking dish. Brush chicken with marinade. Cover dish with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 F. Line a baking sheet with foil. Place chicken on prepared baking sheet. Bake chicken until cooked through and no longer pink, about 35 minutes to 40 minutes. Place chicken on a serving platter. Serve immediately