Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves 1 tb Ginger, finely chopped
Skinned and boned 1 c Mock Sour Cream
1/2 c Orange juice 1/4 c Cilantro, minced
1/4 c White wine 1/4 c Pomegranate seeds
1 tb Achiote

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
ISBN 0-87358-618-2
pg 114-115
Submitted By DIANE LAZARUS On 11-27-95

Browse by categories