Prep 15 mins
Cook 1 hr 10 mins
"The marinade in this dish is what gives the chicken such a smooth flavor. Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade, if you don't have time, don't be discouraged, because the chicken will still be flavorful. If you are really planning ahead, you can soak the meat in the marinade for up to two days. Serve this dish with a side of Spanish Rice and Jicama and Carrot Salad. The flavors together are very complementary." (Description and recipe courtesy of American Heart Association -- www.deliciousdecisons.org)
- 3 limes, juice of
- 1⁄4 cup low sodium soy sauce
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons cumin seeds
- 1 1⁄2 teaspoons ground coriander
- 6 garlic cloves, 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 scallions, firecrackers
- 1⁄4 cup fresh salsa or 1⁄4 cup papaya salsa
- Mix together marinade ingredients in a bowl, stirring thoroughly. Pour into a shallow baking pan and lay the chicken breasts inches Cover and refrigerate for 1 hour.
- Preheat the broiler.
- After 1 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 8-10 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 Mock Sour Cream or low-fat sour cream, slices of lime, and a scallion firecracker, as well as a dollop of salsa.