4 whole boneless, skinless chicken breasts (about 2 1/2 lbs.)
1/2 stick (1/4 c.) unsalted butter

For the salsa: 1 lg. garlic clove 1 sm. onion, chopped 1 tbsp. minced fresh coriander leaves or to taste 2 canned pickled jalapenos, seeded and chopped or to taste 1 tsp. sugar 1/2 c. sour cream 1 c. grated Monterey Jack cheese or to taste

Halve the chicken breasts; pat them dry and season them with salt and pepper. In a large skillet, brown the chicken breasts in the butter over moderately high heat for 2 to 3 minutes on each side and transfer them to a baking dish just large enough to hold them in 1 layer.

Make the salsa: In a blender, puree the tomatillos with the garlic, the onion, the coriander, the jalapenos, the sugar, and salt to taste. Pour the salsa over the chicken breasts; dot the chicken breasts with the sour cream and sprinkle them with the cheese. bake the dish in a preheated 350 degree oven for 25 to 30 minutes or until the sauce is bubbling and the chicken breasts are cooked through. Serves 8.

Substitute Puritan Canola oil for the butter.

Substitute 2 (7 ounce) cans Herdez Salsa Verde or La Preferida Green Taco Sauce (mild).