This wonderful recipe is easy to make and tastes like you slaved over it. Serve with some black beans, brown rice and a warm veggie salad and you’ve got a great meal for company. Plan this the night before to get even more flavor in the chicken.
Marinade:
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 breasts boneless, skinless chicken
1/4 cup white wine
3 tablespoons chopped cilantro leaves
Garnish:
low or fat free sour cream
1 lime, sliced into 6 thin slices
2 scallions diced
1/4 cup Papaya Salsa
Mix together marinade ingredients in a bowl minus the white wine, stirring thoroughly. Pour into a shallow baking pan and lay the chicken breasts in. Cover and refrigerate for at least an hour. Flip meat over every 30 min. or so. The longer the marinade the better.
When ready to cook, preheat oven on broil.
Pour the white wine over the chicken. Broil the chicken under a medium flame for 8-10 minutes, basting it with the juices to keep it moist.
Slice the chicken at an angle and set on plates. Garnish each piece with a little of the pan juices, a dollop of the sour cream, slices of lime, and a sprinkle of scallions, as well as a dollop of salsa.
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