Source: dLife

Take a trip to Mexico with this authentic Yucatan dish of chicken breast in a mixture of seasonings.

Servings

8 medium garlic cloves , minced
0.5 cup cold water
0.5 cup orange juice
2 tbsp annatto seed, ground (optional)
2 tbsp fresh lemon juice
1.5 tsp salt
1 tsp oregano leaves , dried
1 tsp ground cumin
0.5 tsp ground allspice
0.25 tsp black pepper
32 oz boneless skinless chicken breasts (8 (4-ounce) breasts)
0.25 cup fat free reduced sodium chicken broth
2 cup sliced white onion
14.5 oz canned whole peeled tomatoes , chopped and undrained
8 Greens, Swiss chard, fresh (or banana leaves)
1 cilantro sprigs (optional, for garnish)

1 Combine garlic, water, orange juice, annatto seeds, lemon juice, salt, oregano, allspice, and pepper in a food processor or blender; pulse until smooth.
2 Spoon garlic mixture into a large plastic bag with a zip top. Add chicken, seal bag pushing out air as you do and turn to coat chicken well. Place in refrigerator for at least 8 hours or overnight.
3 Remove chicken and 1 cup of marinade from the bag and set aside.
4 Add broth to a large nonstick skillet and heat over medium-high heat. Stir in onion and sauté until onion is soft, about 3 minutes. Mix in 1/2 cup reserved marinade and tomatoes and bring to a boil. Continue cooking for about 5 minutes, mixture should be reduced to about 2 cups. Take skillet off of heat and reserve.
5 Boil a large pot of water and add Swiss chard leaves. Cook for 30 seconds, drain, and wash under cold water, make sure to drain well. Preheat oven to 350 degrees F.
6 Lay 1 chicken breast in the middle or a Swiss chard leaf and spoon 1/4 cup of the tomato mixture on top. Roll leaves, folding in edges. Continue this process until finished. Lay the rolls in a 13x9 inch baking pan and spoon the rest of the marinade over the rolls. Wrap pan with foil and bake for 50 minutes. Remove foil and continue to bake for another 10 minutes. Serve warm with extra tomato sauce. Garnish with cilantro sprigs if using.

This works well with shrimp or pork. Banana leaves are the traditional wrapper, but they may be hard to find, so Swiss chard leaves are substituted. The annatto seeds, also known as achiote seeds are primarily used for coloring, so they can be omitted. They can be found in most Mexican markets.