INGREDIENTS
1
pound tomatillos
1
teaspoon ground cumin
1
pound boneless, skinless chicken breast halves
2
teaspoons olive oil
1/2
cup chicken broth
1
can (4 ounces) diced green chili peppers
1/4
cup cilantro leaves
1
cup shredded Monterey jack cheese
PREPARATION:
- Remove papery husks from tomatillos; rinse under cold water. Cut into quarters and set aside.
- Sprinkle cumin on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat. Add oil and chicken and cook for 3 minutes on each side until chicken is browned (the chicken will not be cooked through at this point).
- Add reserved tomatillos, broth, chilies and cilantro and bring to a simmer. Cover and simmer 25 to 30 minutes, stirring occasionally, or until chicken is no longer pink in the center and tomatillos are tender. Transfer chicken and tomatillo sauce to serving plates; garnish with cheese.
Variation
In Step 3, transfer cooked chicken to serving plates. Carefully transfer tomatillo mixture to blender; purée. Pour puréed mixture over cooked chicken; garnish with cheese.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
378 mg
Protein
34 g
Fiber
3 g
Carbohydrate
10 g
Cholesterol
91 mg
Saturated Fat
7 g
Total Fat
14 g
Calories from Fat
42 %
Calories
308
DIETARY EXCHANGE:
Meat
4
Vegetable
2
Fat
1
