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Chicken Breasts with Tomatillo Salsa
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.
Nutrition Facts
(Chicken Breasts with Tomatillo Salsa)
- Servings Per Recipe 4,
- Calories 258,
- Protein (gm) 27,
- Carbohydrate (gm) 16,
- Fat, total (gm) 9,
- Cholesterol (mg) 66,
- Saturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 1069,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1065,
- Potassium (mg) 328,
- Calcium (DV %) 40,
- Iron (DV %) 4,
- Vegetables () 2,
- Starch () 1,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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