Peruvian Chicken Breast with Beet Molho

Mix soy sauce, egg whites, and cornstarch together with to taste salt

Spread over the Peruvian chicken breast

Mix thyme, parsley, and oregano together, then sprinkle over the chicken breast

Wrap the chicken in aluminum foil and bake in a preheated oven at 200° for about 1 1/2 hours, or until the meat is cooked through

Let it cool, then slice and serve with the beet molho you prepare as follows: peel the beets, cut into chunks

Add to a blender with red wine vinegar, salt, and garlic

Blend well

Remove from blender and combine with yogurt

Mix well

Serves 12.