- 1 pound fresh tomatillos
- 1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
- 2 tablespoons olive oil
- 1/2 cup raw unsalted pumpkin seeds
- 5 peppercorns
- 2 whole allspice
- 1/2 teaspoon whole cumin seed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
- 1 cup low-sodium chicken broth
- 1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
- 1/2 teaspoon salt
- 4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
- Lime wedges
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
(1 serving equals 1 chicken breast and 2/3 cup sauce)
Calories 440; Total Fat 23 g; (Sat Fat 4 g, Mono Fat 6.5 g, Poly Fat 2.5 g) ; Protein 43 g; Carb 15 g; Fiber 4 g; Cholesterol 95 mg; Sodium 400 mg
Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc
2008, Ellie Krieger, All Rights Reserved
Recipe courtesy of Bobby Flay