Recipe - Tequila Chicken With Tomatillo Sauce

JUDI M. PHELPS (BNVX05A)
MARINADE
1/3 cup Tequila
2 tablespoon Fresh cilantro minced
1/3 cup Chicken broth
1 One half teaspoon Garlic minced
One fourth cup Fresh lime juice
4 Chicken breast halves with
One fourth cup Olive oil
Bone and skin each cut
In
2 tablespoon Fresh jalapeno peppers
Half crosswise
Minced*
TOMATILLO SAUCE
12 Tomatillos (about 1One fourth lb)
1 cup Chicken broth
Husked, rinsed cored and
1 tablespoon All purpose flour
Halved
1 tablespoon Chopped fresh cilantro
2 md Fresh jalapeno pepperse
One half teaspoon 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 48 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 45 minutes until tomatillos are tender. Stir flour and remaining
2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and
salt. Simmer 45 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 46 inches
above hot coals for about 1520 minutes, turning once, until opaque in
center when pierced with tip of knife. TO BROIL: Broil 45 inches from heat
source as directed above. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto
serving platter. Arrange chicken on sauce. Serve sauce separately.

Per serving with 1/3 cup sauce: 150 calories, 18 g pro, 4 g car, 6 g fat,
46 mg chol, 438 mg sod Source: Magazine clipping.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip