Best Chicken Breasts With Tomatillo Salsa Recipes

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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.

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

SUEGRA'S TOMATILLO CHICKEN



Suegra's Tomatillo Chicken image

Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.

Provided by Cyber Pana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 6

1 (3 1/2) pound whole chicken, cut into 6 pieces
1 pound fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 tablespoons olive oil
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
  • Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
  • Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 7.1 g, Cholesterol 107.6 mg, Fat 33.7 g, Fiber 2.4 g, Protein 37.8 g, SaturatedFat 8.1 g, Sodium 101.4 mg, Sugar 4.5 g

EASY SLOW-COOKER CHICKEN WITH TOMATILLO SALSA



Easy Slow-Cooker Chicken with Tomatillo Salsa image

Here is a slow-cooker chicken dinner to celebrate--three simple ingredients, and dinner is ready when you are.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h35m

Yield 6

Number Of Ingredients 4

6 boneless skinless chicken breasts (about 2 1/2 lb)
1 bag (11.8 oz) frozen honey roasted sweet corn, thawed
3/4 cup tomatillo salsa or salsa verde
Chopped fresh cilantro

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
  • Scatter thawed corn over top of chicken; pour salsa over all. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Use slotted spoon to remove chicken, salsa and corn from slow cooker. Serve chicken topped with corn salsa mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 44 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

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

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

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA



Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 19

1/4 cup olive oil
Salt and freshly ground pepper
16 6-inch flour tortillas
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil
8 chicken breasts, bone in, skin on
Salt and freshly ground pepper

Steps:

  • For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
  • For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
  • Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA



Honey Breast of Chicken with Orange and Tomatillo-Habanero Salsa image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

4 boneless chicken breast halves
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1 pinch chopped fresh lavender, optional
1/4 teaspoon chopped fresh sage leaves
Salt and fresh ground pepper
1 tablespoon all-purpose flour, for dusting
1 teaspoon olive oil
1/2 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon chopped fresh thyme leaves
Tomatillo-Habanero Salsa, recipe follows
1 habanero, stemmed and minced
1 scallion, chopped
1 onion, chopped
4 tomatillos, chopped
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
Salt

Steps:

  • Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
  • Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.

CHICKEN WITH TOMATILLO AND CILANTRO SAUCE



Chicken with Tomatillo and Cilantro Sauce image

Provided by Peter Hoffman

Categories     Food Processor     Chicken     Broil     Hot Pepper     Healthy     Tomatillo     Cilantro     Seed     Self

Yield Makes 4 servings

Number Of Ingredients 9

1 pound tomatillos, husked
3 serrano chiles, stemmed
2 whole skinless chicken breasts (about 2 1/2 pounds), halved
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1 teaspoon salt, plus extra for sprinkling
1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

Steps:

  • Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .

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