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Ingredientes
- 4 x skinless, boneless chicken breasts
- 1/4 c. extra virgin olive oil
- 1/4 tsp oregano
- 1/2 tsp black pepper
- 1/4 c. water
- 12 x tomatillos, husks removed and cut in half
- 1/2 med onion, quartered
- 2 clv garlic, finely minced
- 2 x serrano or possibly jalapeno peppers
- 2 Tbsp. cilantro, minced
- 1/4 tsp salt
- 1/4 c. low fat lowfat sour cream (or possibly Homemade Lowfat sour cream)
- 1 x juice of 2 limes
Direcciones
- Directions:Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and chill overnight. Turn the chicken periodically to marinate chicken on both sides.
- Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 min or possibly till the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add in the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend till all the ingredients are smooth. Place the sauce in a bowl and chill.
- Place the chicken breasts on a warm grill and cook till done. Place the chicken on a serving platter.
- Spoon a Tbsp. of low fat lowfat sour cream over each chicken breast. Pour the sauce over the lowfat sour cream.
- Yield: 4 servings
- Serving size: 1 breast
- Marinate meats to make them tender without adding a lot of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 159 | 67% |
| Total Fat 18.0g | 23% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 190mg | 8% |
| Potassium 450mg | 13% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.17g | 3% |
| Protein 12.25g | 20% |
