Chicken Cutlets With Coriander And Lime

INGREDIENTS

INSTRUCTIONS

Using the side of your hand, flatten the cutlets to between 1/3 and
1/2-inch thick. Sprinkle with coriander and lime rind; salt and  pepper
on both sides.  Rub the inside of a cooking bag with 1 tsp. of oil.
Slide the cutlets  into the bag so that they will sit flatly on the
bottom of a skillet.  Push all the air you can out of the bag and seal
it tightly.  Place the bag on the bottom of a large skillet and cover
with a lid  smaller than the skillet.  Pour boiling water into the
skillet until the bag is covered. At this  point, turn the heat onto
low and allow to the water to simmer for 3  minutes. Turn off heat and
let stand for 5 minutes.  When the chicken is cooked, cut open the
cooking bag and place the  cutlets on a serving plate.  Serving Ideas :
garnish with stir-fried snow peas, cucumber, and red  onion  NOTES :
This recipe is interesting because of the method used. A good
technique to use if you're calorie counting.  Recipe by: Madeleine
Cooks - Madeleine Kamman  Posted to EAT-LF Digest by KSBAUM@aol.com on
Sep 5, 1999, converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 153
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 73.1mg
Sodium: 64.9mg
Potassium: 233.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 26.7g