*  Exported from  MasterCook  *
 
                    TEQUILA CHICKEN WITH TOMATILLO SAUCE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 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
  
 
 
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