Chicken Breasts - w/Cilantro Garlic

By BlueSchmoo

This sounds like a lot of cilantro and garlic, but the result is a tangy flavorful meal. I serve with fresh slices of tomato and cucumbers. This recipe freezes wonderfully.

Ingredients

• 6 (2)
• 6 boneless, skinless chicken breasts (2)
• 4 cloves garlic peeled (1 Lg)
• 1 small onion peeled (1/3 onion approx. 1 Tbsp + 1 tsp)
• 1 cup loosely packed fresh cilantro leaves (1/3 Cup)
• 1 tablespoon granulated sugar (1 tsp)
• 1 tablespoon soy sauce (1 tsp)
• 1 teaspoon black pepper (1 tsp)
• 1/4 cup lemon or lime juice (1 Tbsp + 1 tsp)

Preparation

Step 1

1. Place one chicken breast between sheets of parchment paper or on plastic wrap (I cut open a plastic bag).

2. With a meat pounder or rolling pin, flatten chicken until about 1/2 inch thick.

3. Place in a large plastic bag. Repeat with remaining chicken breasts.

4. With NuWave Twister or blender, finely chop garlic, onion and cilantro.

5. Blend in lemon juice, sugar, soy sauce and pepper. Pour over chicken.

6. Refrigerate 1 to 4 hours.

7. Arrange chicken on the 4 inch rack and cook on power level high for 6-8 minutes per side.

When the timer goes off let the chicken sit in the oven with the dome on for 1 minute. This allows the meat to rest.
You can also place in the freezer and have a meal ready at any time.
To cook from the frozen state cook on power level high for 8-10 minutes per side.