*  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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