Eleven years ago when I got married I receive a cookbook from my new in-laws. It was full of recipes from their city that they love so much. Portland, Oregon. I really like this cookbook in the 3 months that I can cook out of it (December, January and February). Unfortunately Oregon has this weather that promotes warm, comfort foods - not so much in Arizona. Most of the year I am looking for recipes that require little or no oven/stove use and this cookbooks requires much of it. However, with December being tomorrow and the weather unusually cool lately, I decided to bust the book out early. So the next three days are all from Portland's Palate.
1 lbs chicken breasts, boneless and skinless
1/2 C. dry white wine
1 bunch cilantro, stems removed, washed and dried
4 garlic cloves
4 T. freshly-squeezed lime juice
1 tomato, skinned, seeded and diced.
Preheat oven to 350 degrees
In a large non-stick saute pan over medium-high heat, brown chicken on both sides. Transfer chicken to a casserole dish with a cover or a dutch oven.
Pour white wine into saute pan and scrape pan to remove any browned bits. Bring wine to a boil. Pour over chicken.
In a food processor or blender, combine cilantro and garlic. Mix well. Sprinkle over chicken and add lime juice and tomato. Bake. covered, for 30 minutes, until chicken is cooked through.