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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 5.2 g
  • Cholesterol: 82.5 mg
  • Sodium: 2,091.6 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 35.9 g

View full nutritional breakdown of Pan Seared Chicken with Roasted Tomatillo Salsa calories by ingredient
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Pan Seared Chicken with Roasted Tomatillo Salsa

Submitted by: AIMEIGH

Introduction

Tangy and delicios, fresh tomatillos are found in Latin America groceries and some supermarkets. The canned version can be substituted if fresh are not available. Tangy and delicios, fresh tomatillos are found in Latin America groceries and some supermarkets. The canned version can be substituted if fresh are not available.
Number of Servings: 4

Ingredients

    12 oz fresh tomatillos
    3 tsp extra-virgin olive oil
    1 medium onion, chopped
    2 garlic cloves, chopped
    1/2 cup cilantro leaves
    1 small jalapeno, seeded and minced
    1 tbsp fresh lime juice
    4 (6-ounce) boneless, skinless chicken breasts
    Salt and freshly ground black pepper

Directions

Remove and discard papery skin from tomatillos; rinse and pat dry.
Heat the broiler. Place tomatillos on a foil-lined broiler pan; broil for 8 to 10 minutes, turning halfway through, until softened and blackened on all sides. Transer tomatillos and their juices to a blender or food processor.
In a medium nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Transfer to the blender or food processor with the tomatillos and add cilantro, jalapeno, and limejuice. Pulse for 1 minute, until ingredients form a rough puree.
Lightly pound each chicken breast to an even 1/2-inch thickness; season lightly with salt and pepper.
In a large heavy skillet, heat remaining 1 teaspoon oil over high heat until hot but not smoking. Add chicken breasts, reduce the heat to medium-high, and cook until lightly browned and cooked through, 4 to 5 minutes per side. Transer chicken to a cutting board.
Transfer tomatillo salsa to the hot skillet and cooked over medium-high heat, stirring constantly, for about 1 minute, until salsa has a darker, thicker color and texture. Remove from the heat.
Slice chicken breasts on the diagonal into 1/2-inch-thick slices. Place 1/4 cup of the salsa on each of 4 plates, arrange chicken slices on top, and top with additional salsa. Serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user AIMEIGH.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made this last week, and it was wonderful! I did season my chicken witha mixture of cumin, garlic powder, chili powder, salt and pepper, then grilled it on my indoor electric grill, but kept the rest of the recipe the same. We will be making this again soon! - 9/24/09

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  • Is this salsa the same as salsa verde? - 6/29/11

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  • So good! I already made it once, but just wondering if you halve the tomatillos before roasting? - 4/9/11

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  • Incredible!
    0 of 1 people found this review helpful
    sound great thanks - 4/3/11

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  • Was moist and perfect. I left out the jalepeno because we can't handle spicy stuff here. But it was seriously great! - 6/13/10

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  • sounds yummy i wanna try this week!!! thank you! - 2/20/10

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  • This was delicious! I added a large, unseeded jalapeno b/c we like spicy food. It turned out great! Kept the leftover salsa for snacks. Thanks for the recipe! - 5/7/08

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