Recipe Source: Stay Young At Heart
||1 chicken breast
¼ C olive oil
Juice from 2 limes, divided
¼ tsp dried oregano
½ tsp ground black pepper
4 boneless, skinless chicken breasts
¼ C water
10 to 12 tomatillos, husks removed and cut in half
½ medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalapeno peppers
2 Tbsp chopped cilantro
¼ tsp salt
¼ C low-fat sour cream (or Sour Cream Substitute)
Percent Daily Values are based on a 2,000 calorie diet.
Combine the olive oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir.
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.
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.
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.
Grill the chicken breasts over high heat until done.
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.
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.