Grilled citrus-marinated chicken breast (Pechuga de pollo asada) from Cantina (Casual Cuisines of the World Series): The Best of Casual Mexican Cooking (page 89) by Susan Feniger and Mary Sue Milliken

  • boneless skinless chicken breasts
  • limes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Marinate chicken breasts for two to four hours. You may use the Red salsa (Salsa roja) recipe on p. 14.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Refried beans (Frijoles refritos); Green rice (Arroz verde)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate chicken breasts for two to four hours. You may use the Red salsa (Salsa roja) recipe on p. 14.

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