"Chef" Jasper Mirabile's Lime Mojito Chicken4 Boneless Chicken Breasts (4 oz. each)
4 limes
Fresh Mint
2 Oz. Rum
1 Clove Garlic thinly sliced
Salt to taste
Red pepper flakes to taste
4 Fresh asparagus spears
olive oil & butter for sauteing
Juice limes and reserve for sauteing. Cut chicken breast in half and pound into medallions. In a large saute pan, melt butter and olive oil. Add asparagus and dust chicken with flour and saute on each side until golden. Add lime juice & rum to pan along with garlic slices.
Season with salt and pepper and place on serving platter. Top with fresh mint and more lime juice. Serve on a bed of brown rice.
