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1/2 c. chicken broth
1/4 c. fresh lime juice
1/4 c. olive oil
2 tbsp. minced fresh jalapeno peppers
2 tbsp. minced fresh cilantro
1 1/2 tsp. minced garlic
4 chicken breast halves, cut in half crosswise


12 tomatillos, husked, rinsed, cored and quartered
2 med. size fresh jalapeno peppers, halved, cored and seeded
1 c. chicken broth
1 tbsp. flour
1 tbsp. fresh chopped cilantro
1 tsp. salt

Mix chicken broth, lime juice, olive oil, jalapeno peppers, cilantro, minced garlic together in plastic storage bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refrigerator 4-8 hours, turning bag once.

Remove chicken from marinade and discard marinade. Cook chicken 4-6 inches from hot coals, 15-20 minutes, turning once until opaque in center when pierced with tip of knife.

To oven broil: place 4-5 inches from heat source. To serve, place 1 cup hot Tomatillo sauce onto serving platter. Arrange chicken on sauce and serve remaining sauce alongside.

Tomatillo sauce: Put tomatillos, jalapenos and all but 2 tbsp. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining broth until smooth. Stir into tomatillo mixture. Add cilantro and salt and simmer 4-5 minutes over medium low heat, stirring occasionally until mixture is slightly thickened. Puree in blender or food processor.

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