• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 180 (inc 120 marinating)


* EPAZOTE [eh-paw-ZOH-teh] is a Mexican herb that has a very strong taste and sometimes has a gasoline or perfume-like odor. It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.


  • ½ cup oil
  • 1 sprig cilantro
  • 1 garlic clove
  • Salt and pepper, to taste
  • 4 chicken breasts
  • ½ onion
  • 2 garlic cloves
  • 4 serrano chiles, seeded and chopped
  • 8 tomatillos, peeled and quartered
  • 4 cups chicken broth
  • 4 romaine leaves, chopped
  • 4 poblano chiles
  • 1 tablespoon vegetable oil
  • 3 sprigs * epazote or parsley
  • ¾ cup pumpkin seeds, toasted and ground
  • 6 lemons


  • Combine oil, cilantro, garlic, salt and pepper.
  • Pour over chicken and allow to marinate at least 2 hours.
  • Grill the chicken on a charbroiler or charcoal grill to 165° F.
  • Arrange chicken breast in serving pan.
  • Heat a saucepan or steam kettle.
  • Add the onion, garlic and serrano chile.
  • Cook until the aroma blossoms.
  • Add the tomatillo and cook until heated.
  • Add the chicken broth.
  • Bring the mixture to a boil then simmer for 5 minutes, or until the tomatillos are soft.
  • Add the mixture to a blender or use a hand blender to blend tomatillo mixture, add the romaine and the poblano.
  • Purée until smooth.
  • Add the cilantro, epazote or parsley and pumpkin seeds.
  • Purée mixture again.
  • Put back in pot or allow to come back to a simmer.
  • Add the remaining broth to make a smooth consistent sauce.
  • Simmer for half an hour, stirring often.
  • Adjust seasoning with salt and pepper.
  • Pour sauce over chicken breast and bake at 350° F for 20 minutes, or until chicken is at 165° F internal temperature.
  • Slice the lemon and garnish the chicken.

Author Credit: Eric Smith

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