Chicken Breasts with Fresh Tomatillo Sauce

Add to favorites

Plan Z Phase: This is a Z2 (ZReduction) recipe. This lovely Mexican dish can be made mild or spicy. There’s a fresh marinade (a quick one) and a fun sauce.

Servings: Serves 4

Ingredients:

Marinade

• ½ cup of organic chicken broth
• juice of one small lime
• 2 tsp of your favorite hot sauce
• 2 tsp of garlic, minced
• 4 chicken breast halves,  no skin

Sauce

• 10 – 12 tomatillos, husked, rinsed and chopped
• 1 medium jalapeno pepper (or less if you want mild), minced
• 1 cup of organic chicken broth
• ¼ tsp of fruit pectin if you want to thicken your sauce a bit.
• 1 Tbl of fresh cilantro minced
• 1 tsp of salt

Instructions:

For the chicken

Put your marinade ingredients in the bag. Seal bag and mix up the ingredients. Then add the chicken. Close bag and mix again. Let sit for 20 minutes in the refrigerator.

For the sauce

While that’s marinating you can begin your sauce. Put tomatillos, jalapeno, pectin and chicken broth in a medium sauce pan. Simmer on medium for 5 – 7 minutes or until tomatillos are soft. Let sit to cool down a bit so it will thicken. Then put in your blender to whiz it until it’s a smooth sauce. Put back in the sauté pan and let it sit.

Take the chicken out. Toss remainder of marinade. In a large sauté pan spray lightly with oil and add chicken. Saute one side until brown edges appear. Turn over. You can now put this in your oven to bake for 15 minutes or until chicken is no longer pink in the middle. You can optionally continue to sauté it, but usually the chicken gets tougher this way.  It’s better to finish in the oven so it stays juicier.

Five minutes before the chicken is done, reheat your sauce and add the cilantro and salt to taste.

To serve: Put a puddle of sauce on the plate and place the chicken on top. This tastes just like a Mexican restaurant without the temptation of taco chips. Eat a few Melba rounds instead.

Cheers,

Enjoy!