Ever since we moved here and started going to a fabulous grocery store, I've been eyeing their selection of fresh tomatillos. I desperately wanted to make something, anything, with them. They turned out to be a fabulous addition to white chicken chili, so I after that I was ready for recipe #2. Flipping through my Better Homes and Gardens cookbook, I found their recipe for Chicken with a tomatillo salsa and put it on the menu immediately! I think for next time, some queso fresco layered just at the end of cooking would made a great addition to an already fabulous dish! We served with some mashed black beans and sauteed zucchini. Yum!
Chicken Breasts with Tomatillo Salsa
Source: Better Homes and Gardens, New Cookbook: Bridal Edition, p 426.
* 2 tablespoons yellow cornmeal
* 2 tablespoons all-purpose flour
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 skinless, boneless chicken breast halves
* 2 tablespoons cooking oil
* 1 13-ounce can tomatillos, rinsed and drained (I used about 1 pound fresh)
* 3 tablespoons snipped fresh cilantro
* 3 tablespoons finely chopped onion
* 2 tablespoons lime juice
* 1 fresh jalapeno, seeded and finely chopped
1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.
2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.
3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken.
Nutrition Facts per serving
* Calories: 258
* Total Fat (g): 9
* Saturated Fat (g): 1
* Monounsaturated Fat (g): 0
* Polyunsaturated Fat (g): 1
* Cholesterol (mg): 66
* Sodium (mg): 1065
* Carbohydrate (g): 16
* Total Sugar (g): 2
* Fiber (g): 3
* Protein (g): 27