Tomatillo Chicken Breasts Recipes

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TOMATILLO CHICKEN



Tomatillo Chicken image

This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 9

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

Steps:

  • In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
  • Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g

TOMATILLO CHICKEN BREASTS



Tomatillo Chicken Breasts image

Tangy tomatillos are a great way to liven up plain old chicken breasts. Serve with Spanish rice, beans, and flour tortillas.

Provided by Pete Zaria

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h50m

Yield 8

Number Of Ingredients 13

1 (12 fluid ounce) can or bottle beer
½ cup teriyaki sauce
1 tablespoon chili powder
1 teaspoon garlic powder
8 skinless, boneless chicken breast halves
8 slices Muenster cheese
3 ½ pounds fresh tomatillos, husks removed
½ cup water
1 onion, chopped
6 cloves garlic, chopped, or more to taste
1 pinch salt and ground black pepper to taste
¼ cup chopped fresh cilantro
1 cup sour cream

Steps:

  • Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
  • Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
  • Bake in preheated oven until cheese melts, about 15 minutes.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 21.8 g, Cholesterol 98.4 mg, Fat 19.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 10.1 g, Sodium 947.6 mg, Sugar 12.1 g

POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS



Poached Chicken Breasts With Tomatillos and Jalapeños image

Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps them moist and juicy. Tomatillos, jalapeños and garlic, which are roasted at the same time, turn golden and soft before being chopped into a vibrant, cilantro-laced salsa. Make this on days when you don't mind having the oven on low for a couple of hours. It may take a while to cook, but most of that time is entirely hands-off.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 quart chicken stock, plus more as needed (or use salted water)
1 1/4 pounds boneless, skinless chicken breasts (3 medium breasts)
1 1/2 pounds tomatillos, cut into 1/2-inch chunks
2 to 3 jalapeños, thinly sliced
6 tablespoons extra-virgin olive oil, plus more as needed
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon cumin seeds
4 garlic cloves, thinly sliced
3/4 cup cilantro leaves, roughly chopped
3 scallions, thinly sliced
Finely grated zest of 1/2 lime
1 avocado, sliced
Fresh lime juice, to taste

Steps:

  • Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
  • Place chicken in a small baking dish and cover with hot chicken stock.
  • On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
  • Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
  • Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
  • To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN BREASTS WITH TOMATILLO SALSA



Chicken Breasts with Tomatillo Salsa image

I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!

Provided by PanNan

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
garlic powder
salt and pepper
1/4 teaspoon cumin seed
1/2 medium onion, halved and sliced
1 (1 pint) jar tomatillo salsa (mild or hot)
4 slices monterey jack pepper cheese
1/4 cup loosely packed chopped cilantro
4 tablespoons sour cream
8 flour tortillas

Steps:

  • Line baking tray with aluminum foil.
  • Place chicken breasts on foil.
  • Sprinkle with garlic powder, salt, and pepper to taste.
  • Sprinkle with cumin seed.
  • Place 1/4 of onion slices on each chicken breast half.
  • Cover all with tomatillo salsa.
  • Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
  • Bake foil packet on tray in 375 oven for 30 minutes.
  • Remove from oven and carefully remove top foil sheet.
  • Place a slice of pepper jack cheese on each chicken breast half.
  • Sprinkle all with chopped cilantro.
  • Return to the oven uncovered.
  • Remove from the oven when cheese has melted.
  • Meanwhile heat tortillas.
  • Serve one chicken breast per person.
  • Place a tbsp of sour cream on top of each chicken breast half.
  • Serve with hot tortillas and refried or borracho beans.

CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE



Chicken Breast With Roasted Tomatillo Sauce image

Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo

Provided by R. Warren Meddoff

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb tomatillo, husked and rinsed (8 or so)
1 medium jalapeno chile
5 tablespoons olive oil, divided
1 cup chopped onion
1 tablespoon chopped garlic
1 1/2 cups chicken broth
2 teaspoons brown sugar
1/2 cup cilantro leaf, and tender stems rough-chopped divided
4 (8 -10 ounce) chicken breast halves (8- to 10-ounce bone-in, skin-on)
1/2 cup sour cream (to garnish)

Steps:

  • Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth.
  • Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside.
  • Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.)
  • Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.

Nutrition Facts : Calories 675.6, Fat 45.5, SaturatedFat 12.4, Cholesterol 158.9, Sodium 450, Carbohydrate 13.8, Fiber 2.4, Sugar 7.7, Protein 51.8

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

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