- Cooking Time: 20
- Servings: 4
- Preparation Time: 180 (inc 120 marinating)
- 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.
Notes* 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.
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