More Great Recipes: Main Dish | Oven | Poultry

Chicken Breasts With Tomatillo Salsa


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Serves | Prep Time | Cook Time

Ingredients

2 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
2 tablespoons cooking oil
1 13-ounce can tomatillos, rinsed and drained
3 tablespoons snipped fresh cilantro
3 tablespoons finely chopped onion
2 tablespoons lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped


2 tablespoons yellow cornmeal


2 tablespoons all-purpose flour


1 tablespoon chili powder


1/2 teaspoon salt


1/4 teaspoon black pepper


4 skinless, boneless chicken breast halves


2 tablespoons cooking oil


1 13-ounce can tomatillos, rinsed and drained


3 tablespoons snipped fresh cilantro


3 tablespoons finely chopped onion


2 tablespoons lime juice


1 fresh jalapeno chile pepper, seeded and finely chopped


Directions


1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.


2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.


3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings


Pairs Well With


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