Santa Fe Chicken

• 3 limes, juice of
• 14 cup low sodium soy sauce
• 1 12 teaspoons olive oil
• 1 12 teaspoons chili powder
• 1 12 teaspoons cumin seeds
• 1 12 teaspoons ground coriander
• 6 garlic cloves, minced
• 1 12 teaspoons honey
• 2 whole boneless skinless chicken breasts
• 14 cup white wine
• 3 tablespoons chopped cilantro leaves
• mock sour cream or low-fat sour cream
• 1 lime, sliced into 6 thin slices
• 6 scallions, firecrackers
• 14 cup fresh salsa or 14 cup papaya salsa

1. Mix together marinade ingredients in a bowl, stirring thoroughly.
2. Pour into a shallow baking pan and lay the chicken breasts inches Cover and refrigerate for 1 hour.
3. Preheat the broiler.
4. After 1 hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine.
5. Broil the chicken under a medium flame for 8-10 minutes, basting it with the juices to keep it moist.
6. Transfer the chicken to a platter and slice it at an angle.
7. Garnish each piece with a little of the pan juices, a dollop of Mock Sour Cream or low-fat sour cream, slices of lime, and a scallion firecracker, as well as a dollop of salsa.

soy sauce, olive oil, chili powder, cumin seeds, ground coriander, garlic, honey, chicken breasts, white wine, cilantro, sour cream, lime, scallions, fresh salsa

Taken from www.food.com/recipe/santa-fe-chicken-146533 (may not work)