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Agave Lime Chicken<\/p>\nAgave Lime Chicken<\/p>\n
<\/p>\n
1\/2 cup agave<\/p>\n
1\/4 cup lime juice<\/p>\n
1-1\/4 tsp. grated lime peel, divided<\/p>\n
Salt<\/p>\n
1 tsp. rosemary, crushed<\/p>\n
Red hot pepper<\/p>\n
Pepper<\/p>\n
1\/8 tsp. dried crushed<\/p>\n
2 boneless skinless chicken breast halves (8 to 10 oz. each)<\/p>\n
1 tsp. cornstarch<\/p>\n
1 T. water<\/p>\n
<\/p>\n
Combine agave, lime juice, 1 tsp. lime peel, salt, rosemary and pepper; mix well. Sprinkle chicken breasts with salt and pepper to taste. Bake at 375\u00b0F for 30 minutes; brush with agave mixture and bake 15 minutes longer or until juices run clear. Remove chicken from baking pan; pour remaining sauce into pan and deglaze. Strain mixture into small saucepan; bring mixture to boil. Combine cornstarch and water; add to strained sauce. Cook and stir until mixture comes to boil. Boil 1 minute. Stir in remaining lime peel. Slice chicken breast; pour hot sauce over slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
Agave Lime Chicken 1\/2 cup agave 1\/4 cup lime juice 1-1\/4 tsp. grated lime peel, divided Salt 1 tsp. rosemary, crushed Red hot pepper Pepper 1\/8 tsp. dried crushed 2 boneless skinless chicken breast halves (8 to 10 oz. each) 1 tsp. cornstarch 1 T. water Combine agave, lime juice, 1 tsp. lime peel, salt, rosemary and pepper; mix well. Sprinkle chicken breasts with salt and pepper to taste. Bake at 375\u00b0F for 30 minutes; brush with agave…<\/p>\n