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- « White Chocolate Fudge With Cranberries And Pistachios –
- 1 Lb Skinless, Boneless Chicken Breasts\r½ Cup Fresh Lime Juice\r½ Cup Fresh Cilantro, Chopped\r¼ Cup Dijon Mustard\r1 Tablespoon Olive Oil\r1 Tablespoon Chili Powder\r½ Tsp Celtic Sea Salt\r½ Tsp Pepper\rcombine Lime Juice, Cilantro, Mustard, Olive Oil, Chili, Salt And Pepper In A Food Processor\rpulse Until Ingredients Are Well Combined\rrinse Chicken Breasts, Pat Dry And Place In An 7X11 Inch Pyrex Baking Dish\rpour Marinade Over Chicken, Cover And Refrigerate For At Least 15 Minutes Or Up To 6 Hours\rheat Grill And Cook Chicken For 5-7 Minutes Per Side Until Browned And Cooked In The Center\rserve »
