Chicken Breasts with Tomatillo Salsa
Recipe from Better Homes and Gardens

Although tomatillos look like tiny green tomatoes, their acidic flavor hints of lemon and apple. For a speedier dinner, omit tomatillo salsa and substitute 1-1/2 cups purchased green salsa.


Chicken Breasts with Tomatillo Salsa

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Ingredients
  • 2  tablespoons
    yellow cornmeal
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  • 2  tablespoons
    all-purpose flour
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  • 1  tablespoon
    chili powder
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 4 
    skinless, boneless chicken breast halves
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  • 2  tablespoons
    cooking oil
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  • 1  13-ounce
    can tomatillos, rinsed and drained
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  • 3  tablespoons
    snipped fresh cilantro
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  • 3  tablespoons
    finely chopped onion
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  • 2  tablespoons
    lime juice
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  • 1 
    fresh jalapeno chile pepper, seeded and finely chopped
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Directions
1.
In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.
2.
In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.
3.
Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings.
Nutrition information
Calories 258, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 66 mg, Sodium 1065 mg, Carbohydrate 16 g, Total Sugar 2 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 4%, Iron 20%. Exchanges: Vegetable 1.5, Starch .5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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