BAKED CHICKEN WITH ROASTED TOMATILLO CREAM SAUCE
Steps:
- On a small baking sheet, spread out the tomatillos, garlic cloves, and serrano chiles. Roast under a hot broiler until charred and soft, turning once during cooking, about 5 minutes per side. Set the oven to 400 degrees. Once the vegetables have cooled slightly, blend with the cilantro and just enough water to bring it together (1/4 cup or so). Taste and season with salt. In a medium bowl, whisk together the tomatillo salsa and the cream. Put the chicken in a baking dish that holds everything snugly in one layer and cover with the tomatillo-cream sauce. Bake the chicken until just cooked through, 15-30 minutes depending on the size of the pieces.
CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE
Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo
Provided by R. Warren Meddoff
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth.
- Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside.
- Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.)
- Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.
Nutrition Facts : Calories 675.6, Fat 45.5, SaturatedFat 12.4, Cholesterol 158.9, Sodium 450, Carbohydrate 13.8, Fiber 2.4, Sugar 7.7, Protein 51.8
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
SUEGRA'S TOMATILLO CHICKEN
Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.
Provided by Cyber Pana
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
- Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
- Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 7.1 g, Cholesterol 107.6 mg, Fat 33.7 g, Fiber 2.4 g, Protein 37.8 g, SaturatedFat 8.1 g, Sodium 101.4 mg, Sugar 4.5 g
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