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Grilled Tomatillo Chicken for Two

This winning dish gets its flavorful kick from a tomatillo mixture jazzed up with lime juice, cilantro and jalapeno. Dollop with sour cream and serve over rice for a memorable meal. —Audrey Kinne, Elkhart, Indiana

2 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
2 slices provolone cheese
1 small onion, chopped
1-1/2 teaspoons olive oil
3 tomatillos, husks removed, chopped
2 tablespoons lime juice
3 pickled jalapeno slices, chopped
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
Sour cream, optional

Directions

Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill chicken, covered, over medium
heat or broil 4 in. from the heat for 4-7 minutes on each side or
until a meat thermometer reads 170°. Top with cheese; cook 1
minute longer or until cheese is melted.
In a large skillet, saute onion in oil until tender. Add the
tomatillos, lime juice and jalapenos; cook 3 minutes or until

2 of 2

Grilled Tomatillo Chicken for Two (continued)

Directions (continued)

peppers are tender. Add garlic; cook 1 minute longer. Stir in the
cilantro, cumin, salt and pepper. Serve tomatillo mixture and
chicken and with rice; dollop with sour cream if desired. Yield: 2
servings.

Nutrition Facts: 1 chicken breast half with 1/2 cup tomatillo mixture (calculated without rice and sour cream)equals 324 calories, 14 g fat (5 g saturated fat), 109 mg cholesterol, 596 mg sodium, 9 g carbohydrate, 2 g fiber, 40 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.