Pan-Grilled Chicken Jalapeño
Serves: 4Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 4 boneless, skinless chicken breasts (5 oz. each)
- 2 tsp. minced shallots
- 1 tsp. minced garlic
- 2 Tbsp. finely sliced jalapeño peppers
- 1 Tbsp. lime juice
- ½ cup olive oil
- 2 tsp. salt
- Place the chicken breasts between two pieces of plastic wrap and pound lightly with the flat side of a meat mallet to flatten slightly. Combine all other ingredients in a glass dish and place the chicken breasts in it, turning to coat thoroughly. Marinate 2 hours in refrigerator, covered.
- When ready to cook, spray a heavy skillet or stovetop grill pan with nonstick cooking spray and heat to medium-high. Remove the chicken from the marinade and pat dry; discard the marinade. Cook the chicken breasts for a total of 10 to 12 minutes, turning once, or until juices run clear.