| 1 | tablespoon vegetable oil |
| 3 | large cloves garlic, halved |
| 1 | small onion, quartered |
| 3/4 | lb tomatillos (about 7) |
| 1 | medium to large jalapeño chile, cut in half lengthwise, seeded |
| 1/4 | cup loosely packed fresh cilantro (10 to 15 sprigs) |
| 1/2 | teaspoon sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground cumin |
| 6 | boneless skinless chicken breasts (about 2 1/4 lb) |
Serve with...
Grilled Stuffed French Bread
Total Time:
25 min
| 1. | In 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender. |
| 2. | Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth. |
| 3. | Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds. |
| 4. | Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating. |
| 5. | Heat gas or charcoal grill. Carefully brush additional oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve each chicken breast with about 2 tablespoons salsa. |
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| Tomatillos are Mexican green tomatoes in husks. Their flavor has a hint of lemon, apple and herbs. Tomatillos are popular in Mexican and Southwest cooking and used in a variety of dishes. |
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| In place of fresh tomatillos, you can use 3 cans (12 oz each) whole tomatillos; drain the liquid. Decrease the salt to 1/2 teaspoon, using 1/4 teaspoon each in the processed mixture and the marinade. |
Nutrition Information:
260 ( 80); 9g ( 2g, 0g); 105mg; 490mg; 6g ( 1g, 2g); 39g 4%; 10%; 4%; 10% 0 ; 1 ; 4 1/2