Recipe Source: Stay Young At Heart
| Prep time |
Cook time |
Yields |
Serving Size |
| 15 minutes |
30 minutes |
4 servings |
1 chicken breast |
|
¼ C olive oil
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Juice from 2 limes, divided
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¼ tsp dried oregano
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½ tsp ground black pepper
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4 boneless, skinless chicken breasts
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¼ C water
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10 to 12 tomatillos, husks removed and cut in half
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½ medium onion, quartered
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2 cloves garlic, finely chopped
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2 serrano or jalapeno peppers
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2 Tbsp chopped cilantro
|
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¼ tsp salt
|
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¼ C low-fat sour cream (or Sour Cream Substitute)
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|
|
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Directions
-
|
1
|
Combine the olive oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir.
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-
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2
|
Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
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-
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3
|
Combine ¼ cup water, tomatillos, and onion in a saucepan. Bring to a gentle boil and cook, uncovered, for 10 minutes or until the tomatillos are tender.
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-
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4
|
Put the cooked onion, tomatillos, and any remaining water into a blender. Add the garlic, peppers, cilantro, salt, and remaining lime juice. Blend until all the ingredients are smooth. Pour the sauce into a bowl and refrigerate until serving.
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-
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5
|
Grill the chicken breasts over high heat until done.
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-
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6
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Arrange the chicken on a serving platter. Spoon a tablespoon of low-fat sour cream over each chicken breast, then pour the sauce over the sour cream.
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