Chicken Breasts with Mint Sauce
juice of 1 lime
2 tablespoons of soy sauce
4 cloves of garlic, minced
2 tablespoons of honey or packed brown sugar
1 teaspoon of olive oil
1/2 teaspoon of ground coriander
4 chicken breast halves, skinned and boned
1 cup of plain yogurt
1 tablespoon of mint jelly
In a 8x8-inch glass baking dish, combine the lime juice, soy sauce, garlic, honey or brown sugar, oil, and coriander. Mix well. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally. Preheat the oven to 375ºF. Bake the chicken in the marinade for 30 minutes, or until no longer pink in the center. Remove the chicken to a plate. Pour the pan juices into a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes, or until reduced by half. Remove from the heat; stir in the yogurt and jelly. Serve over the chicken. Serves 4.
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