We've substituted the more available Swiss chard for the more authentic but hard-to-find banana leaves. Annatto seeds, also called achiote seeds, are used principally for coloring and can be found in Mexican markets; they're optional in this recipe.
8 garlic cloves
1/2 cup water
1/2 cup orange juice
2 tablespoons ground annatto seeds (optional)
2 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon pepper
8 (4-ounce) skinned, boned chicken breast halves
1/4 cup low-salt chicken broth
2 cups sliced onion
1 (14.5-ounce) can whole tomatoes, undrained and chopped
8 large Swiss chard leaves or banana leaves
Cilantro sprigs (optional)
How to Make It
Drop the garlic through food chute with food processor on, and process until minced. Add water and the next 8 ingredients (water through pepper), and process until blended. Combine garlic mixture and chicken in a large zip-top heavy-duty plastic bag, and seal. Marinate in refrigerator 8 hours, turning bag occasionally.
Remove chicken from bag, reserving 1 cup marinade; set both aside.
Heat chicken broth in a large nonstick skillet over medium-high heat. Add onion, cook for 3 minutes or until tender. Add 1/4 cup reserved marinade and tomatoes; bring to a boil, and cook for 5 minutes or until reduced to 2 cups. Remove tomato mixture from heat, and set aside.
Drop Swiss chard leaves into a large saucepan of boiling water; cook 30 seconds. Drain and rinse under cold water; drain well.
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. 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. Serve with the remaining tomato mixture. Garnish with cilantro sprigs, if desired.