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1
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
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2
Juice your lemon and lime.
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3
.
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4
.you should have 1/4 cup of juice.
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5
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken.
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6
Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
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7
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
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8
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish.
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9
Discard your marinade.
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10
Cover the dish lightly with wax paper.
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11
Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking.
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12
I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there.
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13
When you poke with a fork, the juices should run clear.
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14
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
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15
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
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16
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
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17
Add Capers to sauce.
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18
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
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19
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
