TOMATILLO SALSA WOW WHAT COULD BE BETTER ENJOY DAN

      TOMATILLO CHICKEN WITH TOMATILLO SALSA by CHEF DAN:

Serves 8-10

INGREDIENTS:

6 boneless, skinless, chicken halves

2 pounds tomatillo (husked and rinsed)

3 jalapenos

5 tablespoons olive oil, divided

4 cups chicken broth

1 onion, chopped

8 garlic cloves, chopped

2 tablespoons lime juice

1/4-cup brown sugar

2 tablespoons chipotle chili powder

1(16.5 Oz) can black beans, drained

1 cup cilantro, rough chopped, divided

Corn tortillas

DIRECTIONS:         (PRE-HEAT OVEN TO 375 DEGREES)

1.   On a gas stove, put tomatillos and jalapenos on the flame.

2.   Char until black on all sides.

3.   Place in a plastic bag for 1/2-hour.

4.   Remove peel off blackened skin, DO not run under water.

5.   In a food processor fitted with a metal blade, transfer the tomatillo and chilies and puree until smooth.

6.   1 a sauce-pan heat 2 tablespoons olive oil over medium-heat.

7.   Add onions, garlic, and cook for 5 minutes.

8.   Raise heat to medium-high add tomatillo puree and cook 3 minutes.

9.   Add broth, brown sugar, lime juice, chili powder, 1/4-cup cilantro and black beans.

10.                Reduce heat and simmer for 12 minutes, remove from heat and set aside.

11.                Season chicken liberally with salt and pepper.

12.                 Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet.

13.                Add chicken and cook for 7-8 minutes or until browned.

14.                In the oven-proof skillet add chicken and pour tomatillo sauce over the chicken and bake for 15- 20 minutes.

15.                Add reaming cilantro and serve with corn tortillas.

ENJOY DAN:                              BON-APPETITE!!