Yield: 4 servings
|4 \N||Chicken breast halves|
|\N \N||Skinned and boned|
|½ cup||Orange juice|
|¼ cup||White wine|
|1 tablespoon||Ginger, finely chopped|
|1 cup||Mock Sour Cream|
|¼ cup||Cilantro, minced|
|¼ cup||Pomegranate seeds|
Place breasts bone side up in an 8-inch casserole dish.
In a blender, combine orange juice, wine, and achiote and blend. Pour into a skillet and bring to a simmer. Then immediately remove from stove and let cool. Pour mixture over chicken breasts, cover with foil, and marinate for 30 min.
Preheat oven to 375 F.
Remove foil from casserole dish. Turn chicken breasts over and sprinkle with chopped ginger. Cover casserole dish with foil and bake for 2 hours.
Remove chicken breasts to a preheated platter and cover with foil to keep warm. In a saucepan, combine marinade from casserole dish and Mock Sour Cream. Bring to a simmer and, stirring frequently, cook for 10 min. Ladle sauce over chicken breasts, garnish with cilantro and pomegranate seeds, and serve.
This dish is also delicious served over rice.
Healthy Southwestern Cooking
by Bob Wiseman
Submitted By DIANE LAZARUS On 11-27-95