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Cuban   -   Pechuga De Pollo Al Ajillo   adapted from A Taste of Cuba by Linnette Creen

  • 2 Large Whole Chicken Breasts -- halved
  • 2 Tablespoons Olive Oil
  • 4 Cloves Garlic -- finely chopped
  • 1/4 Cup White Wine
  • 2 Tablespoons Parsley -- finely chopped
  • 2 Tablespoons Cilantro -- finely chopped
Directions Heat olive oil in large pan over medium heat. Add chicken and cook until browned about 2 minutes on each side. Add garlic and saute for 3 minutes. Add wine, parsley and cilantro. Cover, reduce heat to low and simmer for 5 minutes.
Serves 4
Time to Make 0:00

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