The combination of fiery chili oil, tart limes and creamy cheese will wake up all your tastebuds.
¼ cup hot chili oil
6 boneless, skinless chicken breast halves
2 limes, thinly sliced
6 slices Swiss cheese
Preheat oven to 375 degrees. Pour oil into a roasting pan, add chicken and roll around to coat in oil. Season tops with salt.
Place limes slices over chicken. (I’ve found that if you just use the lime juice, it evaporates too fast. The slices allow the juices to cook slowly down into the chicken and gives it much more flavor.)
Cover chicken with heavy foil and bake 35 – 40 minutes or until cooked through. Remove foil and with a small knife or spoon, press lime slices to extract more juice. Remove lime slices (you can just toss them aside right in the pan). Arrange Swiss cheese slices on top of chicken and spoon pan juices over.
Turn oven to broil, return chicken and cook until cheese is melted and lightly browned. Serves 6.
Notes: The leftover juices in the pan can be stirred into rice as a side dish. Garlicky broccoli also makes a nice side dish.