Serve with Grapefruit, Walnut, and Feta Salad and Herbed Corn Muffins. Or serve with Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté. If you can't find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish.
4 (6-ounce) skinless, boneless chicken breast halves
Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.
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I made this just as the recipe stated and thought it was a decent recipe. Good, but nothing to write home about. I have made other "verde" recipes from Cooking Light that have been better. I won't make it again.
PS: It drives me crazy when people, like Kitkatkaitebear, write reviews for recipes that they totally change. Tomatillos and tomatoes make for a very different recipe as do the addition of salad dressing mix. It's fine to experiment, but you can't change the main ingredients in a recipe and then say its great! :)
I loved the quick chile verde sauce. I used a mini food processor instead of a blender. The leftover sauce was a great topping for all things Mexican, from tacos to tostadas to black beans to fried eggs.
Fabulous! We like spicy, so I used a cayenne oil, and we ended up with a salsa with balanced heat. We grilled the chicken outside, and we're going to take the left over salsa with us to have this meal again for a camp dinner this weekend!
Great recipe. I followed the recommendation of another reviewer and chopped the vegetables in a food processor prior to cooking. No need to run through blender. Ended up with extra salsa but I will find a use for it! Served with quinoa. Both my husband and I really liked this one.
This was dinner last night & I must say, it turned out a whole lot better than I expected it to. I made the grapefruit, walnut & feta cheese salad & the herbed corn muffins as well, the entire meal was delicious!! The only modification I made was to cook my chicken on the outdoor gas grill. Yummy, cant say enough good things