Lime (or lemon) infused breaded chicken is a classic. But have you ever tried it with a pinch of pink pepper?
Pink peppercorns are the dried berries of a big tree native from South America, called Schinus. Although in botanical terms they have nothing in common with pepper, they came to be called such because their flavour totally resembles peppercorns, with a sweeter, more delicate mark. In addition, have you ever noticed their gorgeous colour? I love to use them as a decoration for my dishes.
I usually make oven baked breaded chicken fillets as an easier and lighter alternative to fried cotolette, infusing them into milk before cooking it, in order to make them moist and soft, and flavouring them with Herbes de Provence.
This time I was searching for a new flavour and the contrast between lime and spices seemed to be perfect. The result is the recipe I am about to explain here. A tender meat coated in crispy, fresh, spicy breadcrumbs: absolutely delicious!
How to make lime and pink pepper infused breaded chicken
Ingredients (serves 3 to 4)
- Chicken breast, sliced, 600 gr. (or 21 oz)
- limes (its juice and zest), 3 to 4
- Breadcrumbs, 200 gr. (or 1 3/4 cup, or 7 oz.)
- pink pepper, 2 tbsp.
- Garlic powder, 1 tsp.
- Extra virgin olive oil, 3 to 4 tbsp.
- Salt, to taste (I’ve used Himalayan pink salt, but you can use every salt you like).
Grate the lime zest and set it apart, then squeeze the limes and pour the juice onto the chicken. Add some pink peppercorns to it, and allow it to infuse for about 1 hour.
Prepare your lemon spicy bread coat: mix breadcrumbs with the lime zest and the garlic powder. After 1 hour of infusion, drain the chicken and coat it with the bread mix, being careful to cover evenly every part of the slices.
Lay the breaded chicken down on a greased baking tray, drizzle it with some extra virgin olive oil and sprinkle it with a pinch of salt. Bake it in a pre-heated oven at 200°C (or 392°F) for about 20 minutes, or more/less according to the thickness of your chicken slices (if the slices are thin, 15 minutes in the oven may be sufficient; if they’re thick instead, 25 minutes may be necessary).
After this time, take the chicken out of the oven. Decorate it with some lime slices and sprinkle it with ground pink pepper. Enjoy!
Lime and pink pepper infused breaded chicken
- Prep time: 10 minutes
- Cooking time: 15 to 25 minutes in the oven, according to the chicken slices thickness
- Yield: serves 3 to 4
- Tips: Do not bake the chicken too long, in order to avoid it to become too dry!
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