Peruvian Chicken with Cucumber

Name: Peruvian Chicken with Cucumber
Yield: 8
Ingredients: 1 large onion (150g); 4 cloves of garlic; 1 tablespoon of salt; 2 tablespoons of Worcestershire sauce; 1 tablespoon of sweet paprika; 1 tablespoon of oregano; 2 tablespoons of olive oil; 1/2 Peruvian chicken breast, skinless and boneless (1.2kg); 3 medium cucumbers (150g), peeled and seeded, cut into sticks

1
1 large onion (150g)
2
4 cloves of garlic
3
1 tablespoon of salt
4
2 tablespoons of Worcestershire sauce
5
1 tablespoon of sweet paprika
6
1 tablespoon of oregano
7
2 tablespoons of olive oil
8
1/2 Peruvian chicken breast, skinless and boneless (1.2kg)
9
3 medium cucumbers (150g), peeled and seeded, cut into sticks

Ingredients

1
1 large onion (150g)
2
4 cloves of garlic
3
1 tablespoon of salt
4
2 tablespoons of Worcestershire sauce
5
1 tablespoon of sweet paprika
6
1 tablespoon of oregano
7
2 tablespoons of olive oil
8
1/2 Peruvian chicken breast, skinless and boneless (1.2kg)
9
3 medium cucumbers (150g), peeled and seeded, cut into sticks

Directions

1
Preheat the oven to 400°F (hot)
2
In a food processor, blend all ingredients except the chicken breast and cucumber, until smooth. Reserve
3
Line a rectangular baking dish or a 9x13-inch pan with aluminum foil, leaving some room around the edges for wrapping the chicken
4
Place it on the foil, season with the reserved mixture and arrange the cucumber slices around it
5
Close the foil to form a package
6
Put it in the preheated oven until the chicken is golden brown (about 1 hour and 30 minutes)
7
Transfer to a serving dish and serve immediately
8
255 calories per serving