We really enjoyed this recipe, although I changed it a bit. I tripled the given spice mixture for 4 quite large breast halves and used fresh thyme and parsley (substituting tablespoons for teaspoons for all fresh herbs), along with jarred garlic instead of garlic powder. I made the spice mixture into a paste with about 2 T of lime juice. Instead of cooking it on the stovetop, I baked the chicken into a 9"x13" pan. I coated the pan with a tablespoon of olive oil, put in the spice-coated chicken, put about a T of butter in small chunks around the chicken, and put a center-slice of lime on each chicken breast. I covered it with foil and baked it at 350F for 10 minutes; then poured a mixture of a half a cup of chicken broth, 1 T lime juice, some paprika, garlic, crushed red pepper, black pepper, and onion powder mixed together over top of it. I baked the chicken for another 30 minutes and it came out wonderfully moist and delicious, with a lovely spicy but not hyper-hot taste. I do think I may add a bit more lime juice next time, but my husband and I both really enjoyed this. There was plenty of sauce left to dress our rice and veggies!
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