Santa Fe Chicken
- Juice from 3 limes
- 1/4 cup low-sodium soy sauce
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin seed
- 1 1/2 teaspoons ground coriander
- 6 cloves garlic , minced
- 1 1/2 teaspoons honey
- 2 whole boneless skinless chicken breasts ' '
- 1/4 cup white wine
- 3 tablespoons chopped cilantro leaves
- Mock Sour Cream or low-fat sour cream
- 1 lime , sliced into 6 thin slices
- 6 scallion firecrackers (see Tips below)
- 1/4 cup fresh salsa or Papaya Salsa
After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine. Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
Transfer the chicken to a platter and slice it at an angle. Garnish each piece with a little of the pan juices, a dollop of sour cream, slices of lime and a scallion firecracker, as well as a dollop of salsa.
Tips from Rosie's Kitchen
- The scallion "firecracker" is a lively garnish that gets its name from the way the leaves of the onion curl away from the body of the onion, creating a "firecracker" appearance. Cut 2 inches off the green leafy side of the scallion. Trim the roots at the white bulbous end. Then cut three slits about 1/2-inch down through the white, bulbous end. Fill a bowl with ice water and drop in the freshly cut scallions.
- It is never too much trouble to cook extra chicken breasts. They hold the flavor of the marinade and are wonderful for chicken salad or sandwiches for work or school.