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Roast Chicken With Tomatillo Sauce
Serves: 4
1/2 pound fresh tomatillos, husks removed and quartered
4 cloves garlic, minced
2 ounces diced green chilis
1/2 bunch fresh cilantro, chopped
1 small onion, chopped
Freshly ground pepper
2 whole chicken breasts, halved, skin and fat removed
4 red pepper rings
Puree the first six ingredients. Place in a 9 inch quiche pan or pie plate, cover with
microwave plastic wrap, and microwave on high for 5 minutes. To cook on top of stove:
place pureed ingredients in a saucepan and simmer 20 minutes.
Place the chicken in the sauce, flesh side up, with the thick side toward the outside of
the dish. Baste with the sauce mixture. Cover tightly with double plastic wrap and cook on
high for 7 minutes. Uncover and cook on high for 2 minutes. Place a pepper ring on each
piece of chicken, return to oven, and microwave on high for 2 minutes more.
To bake in oven: Spoon the sauce over the chicken, cover, and bake in a preheated 350
degree oven for 35 to 40 minutes.
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