A few months back I purchased crushed Persian Dried Limes from the store for the Rice with Shrimp and Fresh Herb Persian Golf-Style I was cooking. The packet was pretty big and at the time I didn’t even think about the fact that I could have just crushed some of the whole dried limes I had at home and used them. Well here I am with an abundance of crushed dried lime and a Sous Chef who every so often will ask me what I am going to do with them and that we are out of room as far as spice storage is concerned. So for the past week I have been experimenting and I finally came up with a winning combination of flavors for a tasty rub. Not only did I get to use my crushed dried limes, but I also got to use Summer Savory which I had bought for another recipe and seldom use.
This is a great quick recipe to make and you can have it all done within half hour! It serves 4 people and I will share a trick with you that I recently learned!
2 chicken breasts
1 1/2 tbsp ground Persian Dried Lime
1 tbsp Summer Savory
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp oil
1 tbsp butter
In a coffee grinder process dried limes until they reach a powder form.
In a small bowl mix together ground dried lime, summer savory, salt, and pepper.
Wash and pat chicken breast dry. My chicken breasts came with chicken tenders attached. Cut each chicken breast in half. Most chicken breasts in the US are pretty big. Instead of pounding each piece to make them thinner and then cutting them in half, you can just cut each breast in half avoiding the extra time spent on pounding the chicken!
You will end up with four pieces. It’s much easier to pan fry the chicken when the pieces are on the thinner side.
Generously sprinkle the rub on each chicken piece.
In a skillet melt oil and butter. Then saute chicken breasts without crowding them.
Flip chicken once they turn just golden. This whole process should not take too long as the pieces are on the thin side and not only will cook fast, but also evenly.
And that’s all folks! Super easy and super delish!