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.
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Ingredients4 portions
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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