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Wednesday, August 27, 2008

Santa Fe Chicken


juice from 3 limes
1/4 c. soy sauce
1 1/2 tsp. olive oil
1 1/2 tsp. chile powder
1 1/2 tsp. cumin
1 1/2 tsp. coriander
6 garlic cloves, minced
1 1/2 tsp. honey
2 whole chicken breasts (4 pieces)
1/2 c. white wine
3 T. chopped cilantro leaves

Marinade chicken in ingredients. (The recipe actually says to add the wine and cilantro 1/2 hour before cooking-but I can never remember, so I just add it all when I make it) Bake at 375 degrees till done, or grill till done. Serve with papaya salsa

Papaya Salsa:

1/2 c. cilantro leaves
1 c. cubed papaya
1/4 c. choped red bell pepper
1/4 c. diced red onion
1 small jalapeno pepper-seeded and minced
2 T. lime juice

Mix together and serve over chicken. You can make this the night before or earlier in the day so that the flavors meld together better. You could also pulse lightly in the blender if you want a smoother salsa.