Ingredients

• 2  tablespoons yellow cornmeal
• 2  tablespoons all-purpose flour
• 1  tablespoon chili powder
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 4  skinless, boneless chicken breast halves
• 2  tablespoons cooking oil
• 1  13-ounce can tomatillos, rinsed and drained
• 3  tablespoons snipped fresh cilantro
• 3  tablespoons finely chopped onion
• 2  tablespoons lime juice
• 1  fresh jalapeno chile pepper, seeded and finely chopped

Directions

1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.

2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.

3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings.