- 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
Pan Seared Chicken with Roasted Tomatillo SalsaSubmitted by: AIMEIGH
IntroductionTangy 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.
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
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.