This meal was a crowd pleaser in my house, that resulted in three very clean plates. I’m talking spotless plates, not a chicken crumb or drop of sauce was to be found! This is nice enough to serve to dinner guests, but also quick enough to put together for a week night meal. Serve along side a tomato, onion and cilantro salad, green salad or
black bean, corn and tomato salad. You have a meal that is perfect for summer, light and refreshing and filling. I was so excited to try this meal and I’m even more excited to be sharing it with you today! I promise, you won’t be disappointed.
Chicken with Creamy Green Chile, Tomatillo and Avocado Sauce
Ingredients:
1 Small onion, peeled and quartered
1 Jalapeno, stemmed, seeded and halved
1 Poblano pepper, stemmed, seeded and quartered
1 Cloved garlic, peeled
2 Medium (3 small) tomatillos, husk removed, cored and quartered
1-2 Tbsp canola oil, divided
1 Avocado, peeled and seed removed
1/4 Cup cilantro
2 Tbsp fresh lime juice (about 1 lime)
1/4 Cup half and half
4 (5oz)Small chicken breasts
Directions:
Preheat broiler. Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place onion, jalapeno, poblano pepper, tomatillos and garlic in the prepared, broiler safe pan. Drizzle the vegetables with about 2 teaspoons of canola oil and place under broiler. Broil for 3-5 minutes, until vegetables begin to char and soften. Remove from broiler and place in food processor and allow to cool slightly.
Meanwhile, place a medium skillet over medium heat. Season chicken breasts with salt and pepper. Add 2 tablespoons of vegetable oil to the hot pan then add chicken. Cook chicken 4-5 minutes on each side, until chicken is cooked through and golden-brown in color.
Once the roasted vegetables have cooled add the avocado, cilantro, lime juice to the food processor. Turn the food processor on and allow foods to process until well blended. Once combined, slowly stream in the cream until desired consistency is achieved. Season with salt and pepper.
Place chicken on serving dish and top with sauce. Store any remaining sauce in an airtight container in the refrigerator for up to 2 days.
Recipe source: adapted from Food and Wine Annual Cookbook 2010, via Our Life in Food as seen on Elly Says Opa
I don't tend to cook with avocados. Your recipe looks delicious. I think I will have to have a go making it. 🙂
So glad you guys liked this! I made it twice within a couple weeks – and that's always an indication of a hit in this house. 🙂