Name: Chicken Breast in Hibiscus Sauce and Ancho Chile with Fresh Quelites Salad
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 chicken breasts, of 125 grams each; salt and pepper, (for seasoning); 2 tablespoons vegetable oil, for the sauce; 2 tablespoons onion, chopped, for the sauce; 2 cups hibiscus flower water without sugar, for the sauce; 2 tablespoons soy, for the sauce; 1/2 cups Splenda, Granulated, for the sauce; 1 ancho chile, deveined and sliced, for the sauce; 1 tablespoon white vinegar, for the sauce; 3 tablespoons cornstarch, for the sauce; 1 cup purslane, fresh, washed, and disinfected, for the salad; 1 cup romeritos, fresh, washed, and disinfected, for the salad; 1 cup watercress, fresh, washed, and disinfected, for the salad; 2 tablespoons olive oil, for the salad; 1/2 limes, for the salad

Preparation

40 mins

Low

For the sauce: Sauté the chopped onion in oil and add the sliced ancho chile. Sauté for a few minutes and add the hibiscus water, soy sauce, SPLENDA Granulated, and vinegar.