Pan Seared Chicken with Roasted Tomatillo Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz fresh tomatillos3 tsp extra-virgin olive oil1 medium onion, chopped2 garlic cloves, chopped1/2 cup cilantro leaves1 small jalapeno, seeded and minced1 tbsp fresh lime juice4 (6-ounce) boneless, skinless chicken breasts Salt and freshly ground black pepper
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.
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.
Nutritional Info 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
Member Reviews