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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Grilled Chicken With Green Chile Sauce

Servings: 4

Calories: 192

Total Fat: 5 g

Saturated Fat: 2 g

Cholesterol: 71 mg

Sodium: 220 mg

Calcium: 53 mg

Iron: 2 mg

* Ingredients:

4 skinless, boneless chicken breasts

¼ c. olive oil

Juice of 2 limes

¼ t. oregano

½ t. black pepper

¼ c. water

10-12 tomatillos, husks removed and cut in half

½ medium onion, quartered

2 cloves garlic, finely chopped

2 serrano or jalapeño peppers

2 T. cilantro, chopped

¼ t. salt

¼ c. homemade sour cream or low-fat sour cream

* Directions:

Combine the oil, juice from one lime, oregano, and black pepper in
a shallow glass baking dish. 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
both sides.

Combine the water, tomatillos, and onion in a saucepan. Bring to a
gentle boil, and cook uncovered for 10 minutes or until the
tomatillos are tender. In a blender, place the cooked onion,
tomatillos, and any remaining water. Add the garlic, peppers,
cilantro, salt, and remaining lime juice. Blend until all the
ingredients are smooth. Place the sauce in a bowl and refrigerate.

Place the chicken breasts on a hot grill and cook until done. Place
the chicken on a serving platter, and spoon a tablespoon of sour
cream over each breast. Pour the sauce over the sour cream.

 

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