Santa Fe Chicken
|Lime||3 , juiced|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Cumin seeds||1 1⁄2 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Garlic||6 Clove (30 gm), minced|
|Honey||1 1⁄2 Teaspoon|
|Skinless boneless chicken breasts||2 (Whole)|
|White wine||1⁄4 Cup (4 tbs)|
|Cilantro leaves||2 Tablespoon, chopped|
|Mock sour cream/Low-fat sour cream||1⁄4 Cup (4 tbs) (For Garnish)|
|Lime||1 , sliced into 6 thin pieces (For Garnish)|
|Scallion firecrackers||6 (For Garnish)|
|Salsa||1⁄4 Cup (4 tbs) (For Garnish)|
1. Prepare the marinade, pour over chicken breasts arranged in a shallow baking pan, and refrigerate, covered, for 60 minutes.
2. Preheat the broiler.
3. Add white wine to marinated chicken breasts and broil for 8 to 10 minutes, basting with cooking juices, on medium flame.
4. Transfer to a platter and slice from an angle.
5. Serve Santa Fe Chicken garnished with pan juices, sour cream, lime slices, scallion firecracker, and a dollop of salsa.