*I like to use smaller chicken breasts—something in the 5- to 6-ounce range, give or take a little—when possible. That way, the chicken will cook evenly without having to pound the chicken into an equal thickness. If starting with chicken breasts that are 8 ounces or larger, I do recommend pounding the thicker end. I do this between two pieces of parchment and whack with a rolling pin.
**For a salt-free but truly flavorful end result, I highly recommend the lime squeeze. I also discovered that diners preferred being able to control how much they used and felt like the action of squeezing the lime replaced the usual sprinkling of the salt shaker. For those who don’t care for or have a lime on hand and/or prefer a low-salt alternative, a ¼ teaspoon of salt could be added to the spice mixture or a light dusting could be added upon serving.
A few more tips:
•Using a quick-read thermometer at the end will ensure perfect results.
•If you have time, grating a little lime zest over the finished chicken and/or optional salsa will add more lime flavor without added tartness.