Chicken breast marinade recipe

upreme de poulet is the French for chicken breast. Now how do you make it not only sound but also taste good? I have precious little to no time for such futile activities as baking it with cheese or stuffing it. The best thing you can do to food is to bring out, enhance and underscore its natural flavour.

Here is my own marinade recipe for chicken breast. It makes this rather bland, if healthy, piece of poultry a true trip for your taste buds.

1. Grind the very top of the rind of a lime on a grinder. Make sure you don't get too much of the white layer, just green.
2. Cut the lime in two and squeeze out the juice.
3. Add fish sauce, very finely chopped fresh chilli and a wee dram of brown sugar to lime juice. Mix well. Your choice of chilli will determine the final flavour: Scotch bonnet chilli and Thai prik kee noo chilli, for exampe, give the mixture a very distinct character. You can also use liquid cane sugar or palm sugar.
   
4. Marinate chicken breast cut to the desired size. The bigger the chunks, the longer you need to marinate.