Pepper Lime Chicken

PEPPER LIME CHICKEN

6 skinless, boneless chicken breast halves
1 teaspoon finely shredded lime peel
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or basil, crushed
1/2 teaspoon coarsely ground black pepper
¼ teaspoon salt
2 cloves garlic, minced
bottled salsa (optional)
lime wedges (optional)

Place chicken breast halves in resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinade in refrigerator for 30 minutes.

Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until golden brown.

Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 ° F)
If desired, serve with salsa and lime wedges.

The Julia Child of Spring Hill

This is Mary making French Silk Pie. The expression on her face is very much "stop taking pictures of me!" Mary has recently discovered a love for the culinary arts. Tonight for dinner, we had lime-pepper chicken with the pie for dessert. Everything was very tasty. :-)

scenes from the garden

The white Rose of Sharon bushes are blooming, although the red ones haven't started yet.

The Bees are really enjoying the Bee Balm

The garden is starting to bloom and the bees and butterflies are certainly happy about it. Here are some shots of the pretty flowers.