Chicken with Roasted Tomatillo Sauce

Servings: 4 | Serving size: about 1/4 cup with 4 ounces chicken

Cooking Time: 60 Minutes

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 Jasmine Rice or Dirty Rice or Jasmine Rice - Low Sodium Version

AND

Serve with Roasted Beets or Parmesan Squash. or Herbed Zucchini or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

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.