Chicken Breasts with Tomatillo Salsa

Chicken Breasts with Tomatillo Salsa

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  • 2 Tbsp yellow cornmeal
  • 2 Tbsp all-purpose flour
  • 1 Tbsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 skinless, boneless chicken breast halves
  • 2 Tbsp cooking oil
  • Tomatillo Salsa
  • 1 13-oz can tomatillos
  • 3 Tbsp snipped fresh cilantro
  • 3 Tbsp finely chopped onion
  • 2 Tbsp lime juice
  • 1 fresh jalapeno pepper, seeded and finely chopped


1. In a plastic bag combine cornmeal, flour, chili powder, salt, and black pepper. Add chicken pieces, a few at a time, shaking to coat.

2. In a large skillet cook chicken in hot oil for 8 to 10 minutes or until chicken in no longer pink (170 degrees F), turning once.

3. Meanwhile, for salsa, drain, rinse, and coarsely chop tomatillos (you should have about 1 cup). In a small bowl combine tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken.