Grilled Tomatillo Chicken

Grilled Tomatillo Chicken

Makes 4 servings

This recipe is gluten free.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices provolone cheese
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 6 tomatillos, husks removed, chopped
  • 1/4 cup lime juice
  • 6 pickled jalapeno slices, chopped
  • 1 garlic clove, minced
  • 1/4 cup minced fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Hot cooked rice
  • Sour cream, optional

Directions

  1. Moisten a paper towel with cooking oil; using long-handled tongs, 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 thermometer reads 170°. Top with cheese; cook 1 minute longer or until cheese is melted.
  2. In a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice and jalapenos; cook 3 minutes longer. Add garlic; cook 1 minute longer. Stir in the cilantro, cumin, salt and pepper.
  3. Serve tomatillo mixture and chicken with rice; dollop with sour cream if desired.