Caribbean Lime Chicken

• 1 medium size lime
• 2 Tbsp. dark rum or orange juice
• 3 cloves garlic, sliced thin
• 2 Tbsp. minced fresh ginger or 1/2 tsp. ground
• 1 Tbsp. hot red pepper sauce
• 2 whole chicken breasts (about 2 lb.), halved and skinned
• 1 large onion, chopped
• 1 can (1 lb.) low-sodium tomatoes, with juice
• 2 Tbsp. molasses
• 1 cinnamon stick
• 1 banana, sliced and dipped in lime or lemon juice

1. Using a swivel-bladed vegetable peeler, remove the peel from half of the lime and set aside.
2. Juice the lime and set aside. Add the lime peel to the lime juice, along with the rum or orange juice, garlic, ginger and red pepper sauce.
3. Add the chicken, tossing to coat well.
4. Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times. Lightly coat a heavy 12-inch skillet with the nonstick cooking spray and set over moderate heat for 30 seconds.
5. Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side. Transfer to a platter.
6. Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened, 3 to 5 minutes.
7. Return the chicken to the skillet and heat through for 2 to 3 minutes.
8. Remove the cinnamon stick, arrange the chicken and sauce in a serving dish and garnish with the banana slices, if you like.
9. Serves 4.

lime, dark rum, garlic, fresh ginger, hot red pepper sauce, chicken breasts, onion, tomatoes, molasses, cinnamon, banana

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376536 (may not work)