Grilled Tomatillo Chicken for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This winning dish gets its flavorful kick from a tomatillo mixture jazzed up with lime juice, cilantro and jalapeno. Dollop with sour cream and serve over rice for a memorable meal. âAudrey Kinne, Elkhart, Indiana Ingredients:
2 boneless skinless chicken breast halves (6 ounces each) |
2 slices provolone cheese |
1 small onion, chopped |
1-1/2 teaspoons olive oil |
3 tomatillos, husks removed, chopped |
2 tablespoons lime juice |
3 pickled jalapeno slices, chopped |
1 garlic clove, minced |
2 tablespoons minced fresh cilantro |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice |
sour cream, optional |
Directions:
1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Top with cheese; cook 1 minute longer or until cheese is melted.
2. In a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice and jalapenos; cook 3 minutes or until peppers are tender. Add garlic; cook 1 minute longer. Stir in the cilantro, cumin, salt and pepper. Serve tomatillo mixture and chicken and with rice; dollop with sour cream if desired. Yield: 2 servings.
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