* Exported from MasterCook *

CHICKEN BAKED IN THE YUCATAN STYLE

Recipe By :"Cooking Light, May 1995
Serving Size : 8 Preparation Time :9:20
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cl minced garlic
1/2 cup water
1/3 cup orange juice
ground annatto seeds 2 tbsp optional
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp pepper
8 chicken breast, no skin, no bone, R-T-C
1/4 cup low-salt chicken broth
2 cups sliced onion
1 (14 1/2-ounc whole tomatoes -- undrained
8 lg Swiss chard leaves or banana leaves
Cilantro sprigs -- (optional)

Add water to food processor and the next 8 ingredients (water through pepper), and process until blended.

Combine garlic mixture and chicken in a large zip-top heavy-duty plastic bag, and seal. Marinate in refrigerator 8 hours, turning bag occasionally.

Remove chicken from bag, reserving 1 cup marinade; set both aside.

Heat chicken broth in a large nonstick skillet over medium-high heat. Add onion, cook for 3 minutes or until tender. Add 1/4 cup reserved marinade and
tomatoes; bring to a boil, and cook for 5 minutes or until reduced to 2 cups. Remove tomato mixture from heat, and set aside.

Drop Swiss chard leaves into a large saucepan of boiling water; cook 30 seconds. Drain and rinse under cold water; drain well.

Place 1 chicken breast half in center of each Swiss chard leaf, and top with 1/4 cup of tomato mixture. Fold in the edges of leaves, and roll up; place
the chicken rolls in a 13 x 9-inch 230x200mm baking dish.

Pour remaining 3/4 cup of marinade over the chicken rolls.

Cover and bake at 350°F-180°C for 50 minutes; uncover and bake for an additional 10 minutes.


We've substituted the more available Swiss chard for the more authentic but hard-to-find banana leaves. Annatto seeds, also called achiote seeds, are used principally for coloring and can be found in Mexican markets; they're optional in this recipe. Serve with the remaining tomato mixture.





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Per Serving (excluding unknown items): 327 Calories; 7g Fat (19.1% calories from fat); 55g Protein; 10g Carbohydrate; 2g Dietary Fiber; 144mg Cholesterol; 729mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Serving Ideas : Garnish with cilantro sprigs, if desired.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 111 0 0 0 0 0 0 0 0 111 2533 0

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