Jenevieve finally put up a new post. It’s been a while. Here it is:

http://shortplusweet.blogspot.com/2009/06/garlic-lime-chicken-on-salad-greens.html

Check it out.  I have a feeling that I would be tempted to use olive oil instead of butter so the milk solids don’t burn with the length of time needed for the chicken, but maybe not. Maybe use a mix if you want the butter taste, kind of like chicken piccata.

I’m also thinking that I would use real garlic: powder is quick and convienent, but I don’t think it delivers on the taste. I’d add it in before th chicken, to flavor the oil, and then remove it so it doesn’t burn. Then spread it on some toast to have garlic bread with the salad. Those two things aside, it looks like it tastes good and is fast to make.

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