JUDI M. PHELPS (BNVX05A)
MARINADE-----
1/3 c Tequila
2 tb Fresh cilantro -- minced
1/3 c Chicken broth
1 1/2 ts Garlic -- minced
1/4 c Fresh lime juice
4 Chicken breast halves with
1/4 c Olive oil
Bone and skin -- each cut
In
2 tb Fresh jalapeno peppers
Half crosswise
Minced*
TOMATILLO SAUCE-----
12 Tomatillos (about 1-1/4 lb)
1 c Chicken broth
Husked, rinsed -- cored and
1 tb All purpose flour
Halved
1 tb Chopped fresh cilantro
2 md Fresh jalapeno pepperse
1/2 ts Salt (optional)
Halved -- cored and seeded*
*Wear rubber gloves when slicing and seeding peppers. Mix marinade
ingredients in a plastic food bag. Add chicken and close bag,
squeezing out as much air as you can. Marinate in refirgerator 4-8
hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos,
tequila, and all but 2 tabl. chicken broth into a medium size
saucepan. Cover and cook over medium high heat 4-5 minutes until
tomatillos are tender. Stir flour and remaining 2 tabl. broth until
smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer
4-5 minutes over medium low heat, stirring occasionally, until
mixture is slightly thickened. Puree in blender or food processor.
Remove chicken from marinade. Discard marinade. TO GRILL: Cook
chicken 4-6 inches above hot coals for about 15-20 minutes, turning
once, until opaque in center when pierced with tip of knife. TO
BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE:
Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken
on sauce. Serve sauce separately.
Per serving with 1/3 cup sauce: 150 calories, 18 g pro, 4 g car, 6 g
fat, 46 mg chol, 438 mg sod
