This recipe of breast in jamaica sauce and ancho chile with fresh quelites salad is ideal to make it in Easter, enjoy all its flavor.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
4 chicken breasts, of 125 grams each
to taste salt and pepper, (to season)
2 tablespoons oil, for the sauce
2 tablespoons onion, chopped, for the sauce
2 cups sugar free hibiscus water, for the sauce
2 tablespoons soy, for the sauce
1/2 cups Splenda, Granulated, for the sauce
1 ancho chili pepper, deveined and sliced, for the sauce
1 tablespoon white vinegar, for the sauce
3 tablespoons cornstarch, for the sauce
1 cup Common purslane (verdolagas), fresh, washed and disinfected, for the salad
1 cup rosemary, fresh, washed and disinfected, for salad
1 cup watercress, fresh, washed and disinfected, for salad
2 tablespoons olive oil, for the salad
1/2 lemons, for the salad
Preparation
For the sauce: Chop the chopped onion in the oil and add the sliced wide chili.
Sauté for a few minutes and add the water of Jamaica, soy, SPLENDA Granulated and vinegar.
Leave on medium heat for about 10 minutes and add the cornstarch diluted in water.
Keep on fire for 10 more minutes, until it takes a semi-heavy consistency.
For the salad: Mix the verdolagas, the romeritos and the cress and season with the olive oil, a few drops of lemon and a little salt.
For the breasts: Season the breasts with salt and pepper. Roast in a pan with a little cooking spray.
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