Chicken with Roasted Tomatillo Sauce
Servings
4Serving size
about 1/4 cup with 4 ounces chickenThis recipe can be multiplied and 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 Brown Rice or Cumin Rice or Dirty Rice or Mexican Rice
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Ingredients
| 1/2 pound Tomatillos, raw |
| 1/2 slice, large (1/4 inch thick) White onions |
| 1/4 cup Coriander (cilantro) leaves, raw |
| 1/2 lime yields Lime juice, raw |
| 1/4 tsp. Salt |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1 to taste Black pepper |
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
Instructions
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.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cumin Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Dirty Rice
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice. Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the…
Mexican Rice
In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Butternut Squash
Preheat oven to 375F. Slice the squash lengthwise and scoop out the seeds. Spray a skillet with the oil and place the squash in the pan face down, then place in the oven. Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and…
Spicy Acorn Squash
Preheat the oven to 325°F. Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper. Mix the spices together until well blended. Cut the acorn squash in half at one of the shallow ribs. Scoop out…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
Yellow Squash with Red Peppers
Place the olive oil in a medium skillet over medium high heat. Add the onion and cook for about 2 minutes. Stir frequently. Add the diced pepper and cook for about 2 minutes. Stir frequently. Add the yellow squash and toss well. Add the water, oregano, salt and pepper. Cover…
Zucchini Pico de Gallo
Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro. Stir well and chill.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.