quick & yummy

Here is a quick and simple dinner that I make when I'm short on both time and ingredients. I learned part of this from a church friend back home, and it's been in the recipe notebook ever since! It's not the healthiest or lowest calorie/fat thing to make, but once in awhile it hits the spot.

Fried Chicken Filet with Lime, Peruvian Garlic Rice & A Veggie

Ingredients

*boneless, skinless chicken (as much as you need to feed the family)

*eggs

*italian seasoned bread crumbs

*limes (about 1 for every 1-2 people)

*oil (I use olive oil to make this a little healthier)

*white or brown rice

*6 to 12 garlic cloves

*a green vegetable of some sort (we usually go with raw bell peppers)

Directions

Chicken:

-Filet each chicken breast in half (so you have two thin pieces)

-Crack a few eggs and whip with a fork

-Coat each chicken filet in the egg mixture

-Lay the filet on a plate of bread crumbs until both sides are evenly covered

-Meanwhile, heat up a skillet of oil on medium heat

-Once hot (flecks of water should sizzle and pop) add the filets of chicken to the oil

-Turn a few times and remove when cooked through

-Chop a lime into wedges... and put a few on each plate

-Before eating... squeeze lime onto the chicken! YUM!

Rice:

-For every 1 cup dried rice, mince 6 medium garlic cloves

-In a skillet, heat a Tbsp or 2 of butter and then saute minced garlic

-Once the garlic is golden brown, add the dried rice to the skillet &

toast rice with butter and garlic for a few minutes

-Add water (2 cups water for every 1 cup dried rice)

-Bring to a boil, then cover and reduce to a simmer until steamed

(optional- if using brown rice, add a chicken bouillon cube to the water)

Veggie:

We are in the habit of eating all of our vegetables raw, to preserve the nutrients... but of course, fix a veggie or salad as you normally would.

Then go on a nice long walk to work off the fried chicken. :)