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Cuban Style Chicken Breasts   Servings: 4
4 boneless, skinless chicken breasts  1 tbs balsamic or apple cider vinegar
4 cloves garlic, mashed and chopped  1 tsp dried oregano
3 limes, juiced        2 tbsp olive oil
1 tsp salt                 2 tbsp coconut oil

Slice the chicken breasts evenly in half. Cover with wax paper and use mallet to pound them on both sides, until they are approximately ¼ inch thin. Place in a glass bowl with the rest of the marinade ingredients, and refrigerate for at least one hour (longer will be even better. )
When ready to cook, place an equal amount of olive oil and coconut oil in a pan, just enough to coat the bottom. Sauté the chicken at low to medium heat on each side until golden and cooked through. (about 5 minutes each side, it might need longer if thicker).

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