Celtic Sea Salt
½ tsp Black Pepper
½ tsp Cayenne Pepper
¼ tsp Paprika
½ tsp Thyme
1 tsp Cumin
½ tsp Oregano
1 tsp Lime Basil
½ tsp Coriander
¼ tsp Marjoram
⅓ cup chopped Cilantro Leaves
1 tablespoon Onion Juice/crushed onion
1 tablespoon Olive Oil
4 cloves Garlic crushed
¼ cup Hot Sauce
⅓ cup Lime Juice
Two boneless, skinless chicken breasts, sliced in half.
2 tablespoons Butter (Coconut oil
Celtic sea salt
½ teaspoon Cumin
Any type of cheese (or combo) you like,
about 4 ounces
1 rounded tsp Lime Zest
2 tablespoons chopped Cilantro Leaves
½ tsp Crushed Red Pepper Flakes (or cayenne peppers)
1-2 Cloves Garlic (crushed)
1 tsp Lime Basil
The hot sauce I use is
Franks Red Hot, however, in many recipes I'll
add a drop or two of the hottest sauce in the world: Z Nothing Beyond Hot Sauce.
You can also spice it up with a bit of cayenne pepper, keeping in
mind there are "usually" two variations of cayenne pepper, the
40,000 hu and the
90,000 hu. I use the 90,000 hu (or heat units...actually
scoville units) which is nearly the hottest of cayenne peppers. Once in a while I find
one that is 120,000 hu.
Now please, use fresh squeezed lime juice. You do not want to ruin
this recipe with something locked in a bottle with preservatives.
Additionally, you'll want fresh organic limes to make some lime zest
for the cheese on top. You can make lime zest by using a cheese
grater, the smaller gratings.
And when I say "cilantro leaves" I mean the leaves. If you chop up
the stems, your recipe will turn bitter, very bitter. So take some
time, turn on your favorite program on TV and pull the leaves off
When I marinate, I use the
Food Saver Marinator, which vacuums out the air and the juices
go right into the meat. Then, once in a while I'll open the fridge and
shake everything up. It's the only way to marinate.
The most difficult spice to find here will be your Lime Basil. You
can't hear it enough that you MUST shop at your local farmers
market. There you will find fresh spices and dried spices, dried by
the farmers who grew them. Lime Basil is nearly impossible to find
in a supermarket.
After you've put the marinade in the fridge, you'll want to make the
cheese topping (that way everything will be ready to go when you
start cooking). For a cheese topping, I like to mix two cheeses,
usually a creamy Monterey Jack with a Sharp Cheddar. However, if you
can find a creamy goat cheese, this will make the recipe more
authentic. So, grate your cheese, about four ounces (or a bit more)
and add your chopped cilantro leaves, crushed garlic, lime zest, hot
pepper flakes (or cayenne) and lime basil. Mix thoroughly and put that away in the
When ready to cook, melt your butter or coconut oil in a pan, then add your meat.
The amount of marinade sauce you'll add is up to you; depends on how
much sauce you'll want to make. This will also determine how much
Konjac Flour to use. One teaspoon of konjac flour will solidify
(really solid) half a cup of liquid. So use it sparingly.
Add the extra Celtic Sea Salt and cumin. Cook your chicken
breasts thoroughly and make sure they are evenly coated with the
marinade. When they are done cooking, add slowly while whipping
rapidly with a fork the konjac flour. We're going to turn the
marinade into a
Turn off the heat, gather the chicken pieces together, drizzle the
thickened sauce over the chicken, and then cover the chicken with
your cheese mixture, cover the pan and let the cheese melt.
In three minutes, it will be perfect. When you serve it onto a
plate, if there's some sauce left in the pan, drain it over the
chicken on your plate.
Now I serve this with Spanish Rice. And Spanish Rice is the easiest
darn thing you'll ever create. First, make rice (I use
BLACK RICE only which requires a bit more water than regular and
a bit more cooking). When the rice is nearly finished cooking, I cut
up hard veggies such as carrots and beets (into tiny pieces) and add
them to the rice. We're making Rice Pilaf. Then when done, I cut of
softer veggies, zucchini and celery into small pieces and add those
and set aside. Now, another reason why you HAVE to shop at your
local farmers market is you will find the best darn homemade salsas there. I
found a lime chipotle salsa at mine which was absolutely a perfect
fit with this recipe. So, when your cheese is
melting, turn up the heat on the rice, add the salsa, and keep
stirring. It's done
in just minutes. Simplest way to make Spanish Rice ever.
This recipe serves two, but the nice thing about it, if you want to
add more chicken, go ahead, there's marinade enough for six
servings, even eight, just increase your cheese and spices in the
cheese accordingly. For cooking, however, you won't need more
butter/coconut oil and the amount of konjac flour stays the same.