TOMATILLO CHICKEN BREASTS by
CHEF DAN:
Serves
4
MARINATE:
1/2-cup teriyaki or light soy sauce
1
tablespoon chili powder
1
teaspoon ground cumin
2
garlic cloves, minced
1
thumb size fresh ginger, crushed
1
(12 Oz) bottle 1.P.A. beer
4
skinless, boneless chicken halves
DIRECTIONS:
1.
In
a bowl mix all ingredients together.
2.
In
a zip-lock bag add chicken and pour marinate over and combine.
3.
Refrigerator
2-4 hours or overnight.
INGREDIENTS
1
pound tomatillos
2
tablespoons cornmeal
2
tablespoons all-purpose flour
2
tablespoon olive oil
1
(4 Oz) can green chili pepper
1
bunch fresh cilantro, chopped
DIRECTIONS:
1.
Remove
papery husks from tomatillos; rinse under cold water.
2.
Cut
into quarters and set aside.
3.
Remove
chicken from the marinate, reserve 1 cup
4.
In
a bowl add cornmeal, all-purpose flour and season with salt and pepper.
5.
Dredge
chicken thru the cornmeal mixture.
6.
Heat
a skillet over medium-high heat.
7.
Add
oil and when sizzling add chicken and cook 3 minutes on each side or until
browned, chicken will not be cooked through at this point.
8.
Add
reserves halved tomatillos, and 1 cup marinate chilies and cilantro and bring to
simmer.
9.
Cover
and simmer for 25-30 minutes, or until chicken is tender.
10.
Garnish
with jalapenos cheese
ENJOY DAN> BON-APPETITE!!
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