Saturday, January 22, 2005

Chicken Southwest

The original concept, pairing grilled chicken, tomatillas, and lime juice and peppers came from a lady named Audry Kinne from Elkhart, IN who won a national recipe contest with it.

I of, course, having a penchant for the more "zippy" changed her recipe a bit, as I usually do. The results, one of those where even I sat down and said "OK, this is a keeper".

5 chicken breasts
salt to taste
5 thick slices provolone cheese
1/2 of a VERY large vidalia onion
1 1/4 tablespoon olive oil
8 small tomatillas, half of them chopped roughly, half sliced thinly
1/4 cup plus 2 tablespoons key lime juice
10 slices of jarred jalapeno
1/2 heaping teaspoon fresh mined garlic
1 small handful cilantro roughly chopped
1 1/3 teaspoon Cumin
1/4 teaspoon Penzey's Southwest Seasoning (or if you don't have it, ancho chili powder)

Salt the chicken breast and place in pan and bake in preheated 350 degree oven for 30-35 minutes.

While the chicken cooks, saute sliced onion in olive oil until translucent. Chop tomatillas and put in a bowl with lime juice, garlic and jalapeno slices.

In another small bowl mix seasoning and cilantro.

When chicken is about 10 minutes from being done, add in lime juice, tomatillas, and garlic to onions on the stove and saute over medium heat to cook, stirring constantly.

When chicken "pings" top with slices of cheese and return to oven for 5 minutes. Add in cumin, Penzey's and Cilantro to the tomatilla mixture and reduce heat to low, stirring occasionally, until Cilantro wilts (just a few more minutes)

Serve chicken on top of rice, (I use a mix of basmatti and brown rice) and top with tomatilla mixture removed from the pan with a slotted spoon , drizzling the rice with a bit of the extra juice if you like.

Serve with sour cream and more cilantro.

1 comment:

  1. Oh My Goodness! My yummy, scrumptious, tasty, awesome goodness! Excellent recipe, Brigid. I made it tonight and it got "excellent" for a review from my wife. It's staying in the recipe file. Thanks.


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