2 lbs. chicken breast halves
1/2 lb. tomatillos
1/2 bunch cilantro
1 stalk celery, cut up
1 c. chopped green onions
1 sm. head leaf lettuce
1/4 c. sunflower seeds, shelled
1 (4 oz.) can diced green chilies
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1 tsp. butter
Salt and pepper to taste

Cook chicken for 45 minutes in boiling water to cover. Drain chicken, remove skin, and reserve broth. Keep chicken warm. Remove husks from tomatillos. Place half of tomatillos, cilantro, celery, green onions, lettuce, sunflower seeds, and chilies in blender container. Add 3/4 cup chicken broth and blend well. Repeat with remaining half of same ingredients plus 3/4 cup broth. Combine sauce and add cumin and garlic powder. Heat butter in large skillet. Add tomatillo mixture; simmer for 15 minutes, stirring until thickened. Add more broth if sauce gets too thick. Season with salt and pepper to taste. Serve over hot, cooked chicken. Serves 6 to 8.