|Grated lime peel||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Boneless skinless chicken breast halves||4 Pound|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon (With Parsley)|
|Red onion||1 Medium, chopped|
|Chopped cilantro/Parsley leaves||4|
In large shallow baking dish, blend olive oil classics Italian dressing, lime juice and peel.
Add chicken and turn to coat.
Cover; marinate in refrigerator, turning occasionally, at least 2 hours.
Meanwhile, in medium bowl, combine cornmeal, garlic powder and salt.
Remove chicken, reserving marinade.
Dip chicken in cornmeal mixture, coating well.
On aluminum-foil-lined broiler rack or in greased shallow baking pan, arrange onion around chicken.
Drizzle chicken and onion with reserved marinade.
Broil 7 minutes or until chicken is tender and no longer pink.
Sprinkle with cilantro and serve with freshly ground black pepper, if desired.