| Instructions: |
JUDI M. PHELPS (BNVX05A)
MARINADE-----
1/3 c Tequila
2 tb Fresh cilantro -- minced
1/3 c Chicken broth
1 1/2 ts Garlic -- minced
1/4 c Fresh lime juice
4 Chicken breast halves with
1/4 c Olive oil
Bone and skin -- each cut
In
2 tb Fresh jalapeno peppers
Half crosswise
Minced*
TOMATILLO SAUCE-----
12 Tomatillos (about 1-1/4 lb)
1 c Chicken broth
Husked, rinsed -- cored and
1 tb All purpose flour
Halved
1 tb Chopped fresh cilantro
2 md Fresh jalapeno pepperse
1/2 ts Salt (optional)
Halved -- cored and seeded*
*Wear rubber gloves when slicing and seeding peppers. Mix marinade
ingredients in a plastic food bag. Add chicken and close bag, squeezing
out as much air as you can. Marinate in refirgerator 4-8 hours turning bag
once. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2
tabl. chicken broth into a medium size saucepan. Cover and cook over medium
high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining
2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and
salt. Simmer 4-5 minutes over medium low heat, stirring occasionally, until
mixture is slightly thickened. Puree in blender or food processor. Remove
chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches
above hot coals for about 15-20 minutes, turning once, until opaque in
center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat
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