Grilled Chicken With Green Chile Sauce
Marinate meats to make them tender without adding a lot of fat.
| 4 | skinless, boneless chicken breasts |
| 1/4 cup | olive oil |
| 1/4 teaspoon | oregano |
| 1/2 teaspoon | black pepper |
| 1/4 cup | water |
| 10 to 12 | tomatillos, husks removed and cut in half |
| 1/2 medium | onion, quartered |
| 2 cloves | garlic, finely chopped |
| 2 | serrano or jalapeno peppers |
| 2 tablespoons | cilantro, chopped |
| 1/4 teaspoon | salt |
| 1/4 cup | low fat sour cream (or Homemade Sour Cream) |
| juice of | 2 limes |
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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 refrigerate overnight. Turn the
chicken periodically to marinate chicken on both sides.
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Put water, tomatillos, and onion into a saucepan. Bring
to a gentle boil and cook uncovered for 10 minutes or until
the tomatillos are tender. In a blender, place the cooked
onion, tomatillos, and any remaining water. Add the garlic,
peppers, cilantro, salt, and the remaining lime juice.
Blend until all the ingredients are smooth. Place the sauce
in a bowl and refrigerate.
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Place the chicken breasts on a hot grill and cook until
done. Place the chicken on a serving platter.
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Spoon a tablespoon of low fat sour cream over each
chicken breast. Pour the sauce over the sour cream.
Yield: 4 servings--Serving size: 1 breast
Each serving provides:
Calories: 192
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 71 mg
Sodium: 220 mg
Calcium: 53 mg
Iron: 2 mg