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Chicken with Roasted Tomatillo Sauce
Servings = 4 | Serving size =about 1/4 cup with 4 ounces chicken
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. The sauce will keep well for about 4 days in the refrigerator and the chicken is wonderful with a little bit of sauce the next day.
Serve with Dirty Rice
AND
Serve with Roasted Beets or Parmesan Squash or Herbed Zucchini
| 1/2 lb | tomatillos |
| 1/2 small | onion |
| 1/4 cup | cilantro leaves |
| 1/2 | lime |
| 1/4 tsp | salt |
| 1/4 tsp | ground cumin |
| 1/8 tsp | cayenne pepper |
| fresh ground black pepper | |
| 4 | 4-ounce boneless chicken breasts |
Preheat the oven to 375°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the vegetables for about 20 - 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Place the sauce in a sauce pan.
Rinse the cooled grill pan and return it to the oven to preheat to 375F. When hot add the chicken breasts and cook for about eight minutes on each side. (This recipe also works great if you want to grill the vegetables and chicken outside on the grill.)
While the chicken is cooking gently heat the tomatillo sauce. When the chicken is cooked serve with about 1/4 cup sauce for each chicken breast.
Nutrition Facts
Serving size: about 1/4 cup with 4 ounces chicken | Servings 4
Calories 172 | Calories from Fat 18
Amount Per Serving (% Daily Value)
Total Fat 2g (3%) | Saturated Fat 0g (2%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 65 mg (22 %) | Sodium 222 mg (9 %)
Total Carbohydrates 11g (4%) | Sugars 4g
Dietary Fiber 2g (9%) | Protein 27g
Vitamin A 18% | Vitamin C 26 % | Calcium 4% | Iron 8%
Vitamin K 9 mcg | Potassium 555 mg | Magnesium 51 mg
"Onion rings in the car cushions do not improve with time."
-Erma Bombeck, Humorist
The refrigerator light goes on...
This is a great summer sauce and goes well on almost any fish, meat or poultry that you can grill. It’s probably best to choose ingredients that have some flavor on their own. Chicken, pork tenderloin, top round of beef are all great choices. If you’re going to have fish, choose one with a lot of flavor. Trout or catfish might get lost where salmon, red snapper or sea bass would work great. The sauce is not too spicy but can be made more or less with a little more or less cayenne pepper.