Last night was the beginning of swim lessons for my 3 year old, however I made the mistake of telling her 2 weeks ago that I had registered her for the lessons. You would think that as the mother of 6 children, I would know better. I’m no rookie you know!
She talked non-stop about it for two weeks. To us. To friends. To family. To complete strangers who were unfortunate enough to pass by us in a public space. Last night alone, she told 5 people on the way into the YMCA.
The cherry on top? On her way out, she proudly declared to every single person in the YMCA that she “learned how to swim!!!!” It is cute because she is three. Right? Please tell me I’m right so I’m not embarrassed!
- 5–6 medium boneless, skinless chicken breasts
- 1 Tb cinnamon
- 1 Tb chili powder
- 1 Tb brown sugar
- 1 Tb unsweetened cocoa powder
- 1 1/2 tsp salt
- 1 Tb freshly ground black pepper
- 1 Tb balsamic vinegar
- 3 Tb olive oil
- 1/4 C salted butter
- 1 1/2 serrano chilis, minced with the seeds
- 1/4 C onion, minced
- fresh juice of 1 lime
In a large bag combine all of the spice coating ingredients and smoosh to blend well. Add the chicken to the spice mixture, squish it around to make sure all the pieces are covered with the spice coating and allow the chicken to marinate for a few hours or overnight. Preheat oven to 450F. Line a baking pan with foil and spray with cooking spray. Lay the chicken breast pieces with what would have been the skin-side up, on the pan and bake for 15-20 minutes until cooked through. Allow to rest for 10 minutes before slicing.
While the chicken is resting, in a small bowl combine the melted butter, lime juice, minced Serrano & onion. Drizzle the lime butter over the chicken pieces and garnish with fresh lime slices.