- 2 tablespoons olive or vegetable oil
- 2 teaspoons lime juice
- 1/2 cup chopped fresh cilantro, divided
- 1 teaspoon Morton Lite Salt® Mixture
- 1 tablespoon minced canned chipotle chilies in adobo sauce (do not drain)
- 8 (4 ounce) boneless, skinless chicken breast halves
- Hot cooked rice (optional)
- In small bowl combine oil and lime juice; stir in 1/4 cup cilantro, Morton Lite Salt(R) Mixture, and chili peppers in adobo sauce. In shallow baking pan, place chicken pieces in single layer; brush both sides with marinade mixture. Cover and refrigerate at least 15 minutes. Sprinkle chicken pieces with remaining cilantro.
- Bake at 350 degrees F for 20 minutes or until juices run clear and internal temperature reaches 165 degrees F. Serve immediately with hot cooked rice, if desired.