Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride boneless, skinless split chicken breasts
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 teaspoons minced fresh ginger
• 1 large clove garlic, minced
• 1/8 teaspoon dried crushed red pepper
• 1/4 cup fresh lime juice
• 1/4 cup white rum
• 3 tablespoons sugar
• Lime slices for garnish, optional
• Red chili peppers for garnish, optional

Combine flour, garlic powder, ground ginger, salt, and pepper in resealable bag. Place one chicken breast in bag, seal, and shake to lightly coat on all sides with flour mixture. Repeat with remaining chicken. Set aside.

Heat oil in large heavy skillet over medium-high heat. Add chicken in single layer and brown on both sides about 8 to 10 minutes or until no longer pink inside (160ºF on meat thermometer). Remove chicken to serving platter and keep warm.

Add fresh ginger, garlic and crushed red pepper to skillet and cook, stirring, about 30 seconds. Stir in lime juice, rum and sugar. Bring to a boil and cook about 2 minutes until slightly reduced, stirring to loosen browned bits from skillet. Spoon Mojito Sauce over chicken breasts and garnish with lime slices and chili peppers, if desired.

4 servings.