This dish is a spin on a traditional Mexican dish. It has citrusy fresh and nutty flavors.
4 thin chicken breast filets
Extra Virgin Olive Oil (EVOO)
1 lb fresh tomatillos, husked and washed
1 cup almonds
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
2 garlic cloves
½ cup chicken or vegetable broth
2 cups roughly chopped fresh cilantro
1 packed cup of fresh baby spinach
1 Tbsp fresh lemon juice
Salt to taste
In a frying pan over high heat, drizzle EVOO and sear both sides of chicken breasts to brown. Turn heat to low and continue to cook through. Meanwhile, cook tomatillos.
In a pot of boiling water, blanch tomatillos for about 5 minutes until soft. Drain and set aside.
Add almonds to food processor and grind. Add tomatillos, onion, peppers, garlic, broth, cilantro, spinach and lemon juice; puree until smooth. Pour mixture over chicken and heat through. Heat until chicken is cooked all the way through. Season with salt, to taste.
Serve over white rice and garnish with avocado wedges.
|Fresh tomatillos with husks.|