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Tomatillo Chicken Recipe
|Whole chicken breast||1 , split in half|
|Sesame oil||1 Teaspoon|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped fresh mint||1 Tablespoon|
|Tomatillos||8 , husked, well rinsed, and quartered|
|Fresh salsa||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 368 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.7 g8.5%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 454.5 mg18.9%
Total Carbohydrates 27 g8.8%
Dietary Fiber 8 g32%
Sugars 14.3 g
Protein 44 g88.9%
Vitamin A 66.3% Vitamin C 98.8%
Calcium 14.8% Iron 25.8%
*Based on a 2000 Calorie diet
Rinse chicken, pat dry.
Juice half the lime, grate peel.
Cut other hah in 2; spritz and rub each piece of chicken with 1 piece of lime.
Brush each piece of chicken with sesame oil.
Mix cilantro and mint.
Sprinkle 1/4 teaspoon peel and 1 teaspoon herbs on skin side of each, patting them on lightly.
Let sit for 5 minutes.
Grill over medium hot coals for 12 to 14 minutes per side (rub all over with squeezed lime pieces before turning), or bake in 350 degree oven for 35 to 40 minutes, or until juices run nearly clear when chicken is pierced with a fork.
Make sauce while chicken is cooking.
In a saucepan, combine tomatillos, salsa, lime juice and 1/2 teaspoon peel, and remaining cilantro and mint over medium heat.
Partially cover and simmer for 12 to 15 minutes, until tomatillos are soft.