Chicken Baked in the Yucatan Style

Ingredients

• 8 large banana leaves 
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 8  garlic cloves 
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lemon 
• 0.3 cup low-salt chicken broth 
• 2 cups onion sliced
• 0.5 cup orange juice 
• 1 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 1.5 teaspoons salt 
• 4 ounce skinned 
• 0.5 cup water 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan
• ziploc bags

Directions

1. Drop the garlic through food chute with food processor on, and process until minced.
2. Add water and the next 8 ingredients (water through pepper), and process until blended.
3. Combine garlic mixture and chicken in a large zip-top heavy-duty plastic bag, and seal. Marinate in refrigerator 8 hours, turning bag occasionally.
4. Remove chicken from bag, reserving 1 cup marinade; set both aside.
5. Heat chicken broth in a large nonstick skillet over medium-high heat.
6. Add onion, cook for 3 minutes or until tender.
7. Add 1/4 cup reserved marinade and tomatoes; bring to a boil, and cook for 5 minutes or until reduced to 2 cups.
8. Remove tomato mixture from heat, and set aside.
9. Drop Swiss chard leaves into a large saucepan of boiling water; cook 30 seconds.
10. Drain and rinse under cold water; drain well.
11. Place 1 chicken breast half in center of each Swiss chard leaf, and top with 1/4 cup of tomato mixture. Fold in the edges of leaves, and roll up; place the chicken rolls in a 13 x 9-inch baking dish.
12. Pour remaining 3/4 cup of marinade over the chicken rolls. Cover and bake at 350 for 50 minutes; uncover and bake for an additional 10 minutes.
13. Serve with the remaining tomato mixture.
14. Garnish with cilantro sprigs, if desired.