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20 minute dinner recipes

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Easy Pollo Cubano


From EatingWell:  EatingWell Serves Two

The fresh flavors of tarragon, cilantro and lime juice enhance poached chicken breasts in this simple preparation.

4 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours



  1. Place chicken in a shallow nonaluminum dish and add 1/4 cup lime juice. Toss lightly, cover and marinate for 30 minutes in the refrigerator. Drain and reserve the marinade.
  2. Combine shallots, 1 1/2 teaspoons tarragon, 1 1/2 teaspoons cilantro, 1/4 teaspoon salt and black pepper in a small bowl. Spread 2 teaspoons of the mixture at the base of each chicken breast and roll up. Using two pieces of butcher’s string, one running horizontally and one vertically, tie each breast into a package.
  3. Combine water, the remaining 1/4 cup lime juice, 2 tablespoons tarragon, 2 tablespoons cilantro, 1/4 teaspoon salt, reserved marinade, sherry, crushed red pepper and bay leaves in a large high-sided skillet. Bring to a boil, reduce heat to low, add the chicken, cover and poach gently until no longer pink inside, 20 to 25 minutes.


Per serving : 164 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 63 mg Cholesterol; 6 g Carbohydrates; 24 g Protein; 1 g Fiber; 350 mg Sodium; 332 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 very lean meat

Tips & Notes