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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: *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 Source: Magazine clipping.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
| Ingredients:
1/3 Cup(s) tequila
2 Tablespoon(s) fresh cilantro -- minced
-1
1 1/2 Teaspoon(s) garlic -- minced
4 Tablespoon(s) fresh lime juice
4 chicken breast halves with
2 fresh jalapeno peppers
12 tomatillos (about 1-1/4 lb)
1/16 Cup(s) all purpose flour
1/16 Cup(s) chopped fresh cilantro
-1 medium fresh jalapeno pepperse
1/2 Teaspoon(s) salt (optional) |
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