This is one of my favorite recipes! Something about the combination of lime and cilantro…along with an ice cold beer…can make any stressful day seem like a day at the beach.
Cilantro Lime Chicken
4 skinless, boneless chicken breast halves
1 bunch fresh cilantro, finely chopped
¾ cup shredded Monterey jack cheese
1 lime, juiced
2 Tbsp olive oil
4 tsp parmesan
2 tsp red pepper flakes
1. Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side. Open and pound flat to 1/8-in. thickness; sprinkle both sides with salt and pepper to taste. Repeat with remaining chicken breasts.
2. Sprinkle one side of chicken breast evenly with 1 tablespoon of cilantro. At one end of each breast, place 2 tablespoons shredded cheese. Roll each breast up, starting on the side with the cheese. Insert a toothpick in each roll to prevent unrolling. Combine lime juice and olive oil and brush evenly over each chicken roll. Sprinkle each roll with 1 teaspoon parmesan cheese and a ½ teaspoon of red pepper flakes. Place in baking dish. Cover.
3. Bake in preheated oven for 35 minutes. Uncover, sprinkle 1 teaspoon of shredded cheese over each roll and bake for 10 minutes more or until chicken juices run clear. Discard toothpicks.
4. With the vibrant taste of cilantro and a hint of lime, this dish is a refreshingly healthy way to cure your craving for a taste of Mexico. Plus, the red pepper flakes add that little special zing.