TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound fresh tomatillos
  • 1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
  • 2 tablespoons olive oil
  • 1/2 cup raw unsalted pumpkin seeds
  • 5 peppercorns
  • 2 whole allspice
  • 1/2 teaspoon whole cumin seed
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
  • 1 cup low-sodium chicken broth
  • 1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
  • 1/2 teaspoon salt
  • 4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
  • Lime wedges
  • Per Serving
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.

    Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.

    In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.

    Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.

    Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
    (1 serving equals 1 chicken breast and 2/3 cup sauce)
    Calories 440; Total Fat 23 g; (Sat Fat 4 g, Mono Fat 6.5 g, Poly Fat 2.5 g) ; Protein 43 g; Carb 15 g; Fiber 4 g; Cholesterol 95 mg; Sodium 400 mg
    Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
    Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on May 13, 2011

      Flag

      Very tasty. I made extra sauce and froze it for later to make a quick chicken meal during the week.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.