Roast Chicken With Tomatillo Sauce


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Roast Chicken With Tomatillo Sauce

 

Serves: 4

1/2 pound fresh tomatillos, husks removed and quartered
4 cloves garlic, minced
2 ounces diced green chilis
1/2 bunch fresh cilantro, chopped
1 small onion, chopped
Freshly ground pepper
2 whole chicken breasts, halved, skin and fat removed
4 red pepper rings

Puree the first six ingredients. Place in a 9 inch quiche pan or pie
plate, cover with microwave plastic wrap, and microwave on high for 5
minutes. To cook on top of stove: place pureed ingredients in a saucepan and
simmer 20 minutes.

Place the chicken in the sauce, flesh side up, with the thick side
toward the outside of the dish. Baste with the sauce mixture. Cover tightly
with double plastic wrap and cook on high for 7 minutes. Uncover and cook on
high for 2 minutes. Place a pepper ring on each piece of chicken, return to
oven, and microwave on high for 2 minutes more.

To bake in oven: Spoon the sauce over the chicken, cover, and bake in a
preheated 350 degree oven for 35 to 40 minutes.





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