Healthy Pfizer Recipes

Mojito-Style Grilled Chicken
by Donna McMahon, Brooklyn, NY

Ingredients
4-6 chicken breasts, sliced or pounded thin and trimmed of fat

5 ounces canola oil

3 ounces lime juice, freshly squeezed

2 ounces light rum

3 tablespoons fresh mint leaves, finely chopped

1 tablespoon fresh parsley leaves, finely chopped

1 tablespoon sugar

1 teaspoon salt

1 lime, sliced (optional)

A few sprigs mint leaves, for garnish (optional)

Yields
5 Servings

Instructions
Combine oil, lime juice, rum, mint, parsley, sugar and salt in a bowl. Reserve 1/4 cup of the marinade. Place chicken breasts in a shallow dish or plastic zip-top bag. Pour remaining marinade over chicken and refrigerate for a minimum of 30 minutes. Remove chicken breasts from marinade and allow any excess to drain off. Discard excess marinade. Place chicken on a hot grill and broil for about one minute or until grill marks appear. Rotate 90 degrees and broil for another minute. Turn chicken over and repeat process. Reduce heat if necessary and continue grilling until chicken is cooked through. Remove chicken from grill and keep warm on serving platter. Drizzle small amount of reserved marinade on top, just to coat. Serves 4-6.

Optional: Place lime slices on hot grill. Grill until marks appear on both sides. Garnish chicken platter with grilled lime slices and mint leaves.