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Pollo Cubano

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  40 Minutes
  2 servings
Herb-rolled chicken breasts poached in a flavorful broth make an elegant presentation when sliced and served with lime wedges. Expand on the Caribbean theme by serving this dish with rice and Sauteed Plantains.

Make Ahead Tip: Equipment: Kitchen string
RECIPE INGREDIENTS
1   shallot, minced
3 teaspoons  chopped fresh cilantro, divided
3 teaspoons  chopped fresh tarragon, divided
1/4 teaspoon  salt, divided
1/4 teaspoon  freshly ground pepper, divided
2   boneless, skinless chicken breasts, trimmed of fat (8 ounces)
2 cups  water
1/4 cup  lime juice, plus lime wedges for garnish
1/4 cup  dry sherry (see Note)
1 1/2 teaspoons  crushed red pepper

Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
DIRECTIONS
Combine shallot, 1 teaspoon cilantro, 1 teaspoon tarragon, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Divide the mixture evenly and spread along one short end of each breast; roll the chicken up. Secure each roll with kitchen twine by tying one piece horizontally and one piece vertically.


Combine the remaining 2 teaspoons cilantro, the remaining 2 teaspoons tarragon, the remaining 1/8 teaspoon salt, the remaining 1/8 teaspoon pepper, water, lime juice, sherry and crushed red pepper in a medium saucepan. Add the chicken rolls and bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.


Remove the chicken from the pot and transfer to a cutting board. Let rest 5 minutes. Remove the kitchen string and thinly slice the chicken. Serve with lime wedges.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 131
Fat. Total: 3g
Protein: 23g
Carbohydrates, Total: 2g
Fat, Saturated: 1g
% Cal. from Fat: 21%
Cholesterol: 63mg
Sodium: 201mg
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