Tuesday, October 27, 2009

Chicken Breasts with Tomatillo Salsa


  • 2 tablespoons yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons cooking oil
  • 1 13-ounce can tomatillos, rinsed and drained
  • 3 tablespoons snipped fresh cilantro
  • 3 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 1 fresh jalapeno chile pepper, seeded and finely chopped


1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.

2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.

3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings

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