I must admit that I've never worked with tomatillos before, but after this experience, I will definitely work with them again.
First, start your broiler. Put your chicken breasts into a broiler or roasting pan. Once your broiler is good and hot, stick your chicken breasts in the oven about four inches from the broiler. Meanwhile, cook a chopped onion in oil until it's tender. Add six husked and chopped tomatillos and six chopped pickled jalapeno slices. By this time, you should need to turn over your chicken. Add a clove of minced garlic to the pan with your onions and stir. Add some cumin, salt, and pepper, and turn the heat to low. Meanwhile, slice some provolone cheese to put on the chicken breasts once they are cooked through. Once that happens, put the provolone slices on the breasts and cook until melted. To serve, put your tomatillo mixture over some piping hot cooked rice, and serve the chicken breast next to or on top of that. Serve with vegetables of your choice.
This was a pretty simple recipe that turned out fabulous. Will was afraid of it being too spicy for his liking, but he wound up loving it.
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