Put Your Foot In It

I admit that Iam a bit shell shocked since I was so used to writing down my thoughts and ideas...or just plain brainstorming without pen and paper. I really want to see them come to life and take on a form never imagined by anyone. I remember I was so inspired by a several of my favorite dishes, thinking that nothing can top my favorite restaurants... but after making them myself- the flavors all jumped out at me and changed my view of home-cooked meals forever. One of my favorites was a Cuban sandwich my husband would pick up from this family-owned deli around the block from our home...and boy was this a lovely sandwich...the strong garlic,onion, vinegar and mixture of turkey and pork-wow! Was so delicious that it inspired me to make this Cuban Chicken dish which can also be made with pork chops. This dish is marked by the garlic, cumin and citrus flavors of orange/lemon/lime and lots of onions...and I serve it with yellow Spanish rice with pink or black beans and a little side salad.  PLEASE let me know what you, your family, BFF's and BMF's think...your comments of praise and/or constructive criticism are welcome!

Cuban Chicken Breasts

8 boneless chicken breasts
1/2 tsp. Dried oregano
1/2 tsp. Ground cumin -or- 1 tsp. of cumin seed
1 c. Seville (sour) orange juice -or-
1/2 c. Sweet orange Juice combined with
1/4 c. Fresh lime and/or lemon juice
2 lg. Onions, thinly sliced
1/4 c. Olive oil (Pure Spanish recommended)
1/2 c. Dry Sherry -or-
1/4 c. Apple Cider Vinegar (dilute 1/2 of this measure with water)
Salt and freshly ground black pepper

Season the chicken breasts with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chicken breasts with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2-3 hours.

Remove the chicken breasts from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chicken breasts on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chicken breasts are tender, about 10-15 minutes. Serve with yellow rice and beans with a side salad.
**Try using 8- 4 ounce thinnly sliced center cut pork chops with this recipe. cook for 20 minutes or until tender.
**For thicker sauce, mix 1/4 c. water and 1 Tbsp. of corn starch or flour. To add some sweetness to the sauce, try 1/4 teaspoon of brown sugar.　
Prep Time: 25 minutes.
Marinate Time: 2-3 hours.
Cooking Time: About 15-20 minutes.
Serves 4.