Santa Fe Chicken

Santa Fe Chicken Recipe

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Lynnda Cloutier


From Church Suppers

★★★★★ 2 votes


2 whole skinless boneless chicken breasts
1/4 cup white wine


juice of 3 limes
1/4 cup soy sauce
1 1/2 tsp. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. cumin seed
1 1/2 tsp. ground coriander
6 garlic cloves, minced
1 1/2 tsp. honey
3 tbsp. chopped cilantro leaves


mock or reduced fat sour cream
1 lime, sliced into 6 thin slices
1/4 cup fresh salsa or papaya salsa


1In a bowl, mix marinade ingredients, stirring thoroughly. Pour mixture into shallow baking dish and lay the chicken breasts on top. Cover and refrigerate 1 hour.
2Preheat broiler. After 1 hour, when chicken has absorbed all the flavors of the marinade, pour in the white wine.
3Broil chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist. Transfer chicken to a platter and slice it at an angle. Garnish each piece with a little of the pan juices, a dollop of sour cream and slices of lime as well as a dollop of salsa. Makes 4 servings.

About Santa Fe Chicken

Course/Dish: Chicken