Recipe from Cooks.com -- this recipe can also be used for fish, but don't marinate for more than 1 hour if using fish. Makes 4 servings
Marinade for chicken:
1/2 cup chicken broth
1/4 cup fresh lime juice
1/4 cup olive oil
2 Tablespoons minced fresh jalapeno peppers
2 Tablespoons minced fresh cilantro
1 1/2 teaspoons minced garlic
4 boneless, chicken breast halves; cut in 1/2 crosswise
For the Tomatillo Sauce:
12 tomatillos, husked, rinsed, cored and quartered
2 medium size fresh jalapeno peppers, halved, cored and seeded (more or less to taste)
1 cup chicken broth
1 Tablespoon flour
1 Tablespoon fresh chopped cilantro
1 teaspoon salt
Mix all ingredients for the marinade together. Place chicken in plastic bag and pour marinade over chicken and mix. Squeeze all the air you can out of the bag, and marinade in refrigerator for 4-8 hours, turning bag a couple of times.
Remove chicken from marinade and discard marinade. Cook chicken 4-6 inches from hot coals until done, 12-15 minutes, turning once. Chicken should be opaque but still juicy when pierced with tip of a knife. Chicken can also be broiled -- place 4-5 inches from heat source.
Tomatillo sauce: Put tomatillos, jalapenos and all but 2 tablespoons chicken broth into a medium sized saucepan. Cover and cook over medium high heat for 4-5 minutes until tomatillos are tender. Stir flour and remaining broth together in a small bowl until smooth. Stir into tomatillo mixture. Add cilantro and salt and simmer 4-5 minutes over medium-low heat, stirring occasionally, until slightly thickened. Puree in blender or food processor.
To serve: Place 1 cup of hot tomatillo sauce on a serving platter. Arrange chicken on sauce and then pass remaining sauce at table.