Place chicken breasts in a medium-sized sealable container or resealable plastic bag. In a small bowl whisk together the lime zest, lime juice, rum, brown sugar, salt and pepper. Pour this mixture over the chicken, seal container or plastic bag, and allow to marinate a minimum of 2 hours (overnight is best).
Make the Lime-Mint Beurre Blanc Sauce before serving time (allow 40 minutes to make this sauce, although it may not take that long for some of you).
Serve with the Lime-Mint Beurre Blanc Sauce drizzled over the top. Garnish with a slice of lime and a sprig of fresh mint.
Makes 4 servings.
In a 1-quart saucepan over high heat, add the lime juice, white wine, shallots or green onions, lime zest, mint leaves, garlic, bay leaf, thyme, salt and peppercorns. Bring the mixture to a boil, stirring occasionally, reducing the liquid until it is almost all evaporated. This will take approximately 12 minutes or more.
After the liquid has evaporated, add the heavy cream while still whisking. Bring the mixture back to a boil, stirring constantly, and reduce by half (approximately 1 to 2 minutes). Remove the pan from the heat source and reduce the burner to medium low (if you are using an electric stove you may need to use a different burner as the elements do not usually cool quickly). While the pan is off the burner, add a few cubes of butter and whisk constantly until the butter is melted. Return the pan to the burner so the heat can come back up. Add a few more cubes of the butter and, again, remove from the heat while you whisk it until the butter is melted. You will continue this until all the butter has been added.
Once the butter is well incorporated, strain the sauce through a fine wire mesh and return it to the pan. Stir in the mint (chiffonade or chopped) and keep the sauce warm until ready to use. Do NOT allow the sauce to come back to a boil or it will separate.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
Mojito Grilled Chicken Recipe: https://whatscookingamerica.net/cynthiapineda/mojitogrilledchicken/mojitogrilledchicken.htm