Santa Fe Chicken

Ingredients -

2 Boneless, Skinless Chicken Breasts

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 Garlic Cloves, minced
1-1/2 teaspoons Honey
1/4 cup White Wine
3 tablespoons chopped Cilantro Leaves

Garnish:
Sour Cream
1 Lime, sliced into 6 thin slices
6 Scallions, cut into firecrackers
1/4 cup Fresh Salsa or Papaya Salsa

Preparation:

1. In a large bowl, whisk together the ingredients for the marinade.

2. Pour the marinade into a shallow baking dish and arrange the chicken breasts in it.

3. Cover with plastic wrap and chill for 2 hours.

4. Preheat the broiler.

5. Halfway through marinating time, add the white wine to the chicken.

6. Broil the chicken for 10 minutes over medium heat, basting a few times with the marinade.

7. Allow the chicken to rest for 5 minutes then cut into thick slices.

8. Drizzle some of the pan juices on top.

9. Garnish with sour cream, lime slices, and a scallion firecracker with some salsa.

Chicken Salad Tips -

Chicken Cooking Methods

If you’re cooking chicken with moist heat, such as frying it in a skillet, allow a little longer time for it to cook than when cooking with dry heat, and lower the cooking temperature. Chicken does not need hours and hours to cook like a pot roast does, for instance. Generally, if you’re making a soup or stew, the chicken breast meat will cook in about the same amount of time that the vegetables do.

Chicken Salad Tips -

Grilling Chicken

Chicken breasts can be partially cooked before placing on the grill to reduce grilling time. Heat chicken breasts in the microwave for three to four minutes per pound. Since partial cooking does not kill harmful bacteria, handle the microwaved chicken breasts the same way you would raw chicken while immediately transferring them to the grill to finish cooking.

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