This dish was the “very” first dish that I had ever created and wrote a recipe for. Such a simple and healthy dish with some great flavor components. Great for anytime of year even though it looks like a summertime dish. Easy and just delightful to eat. This dish is Gluten free,lowfat, and Diabetic friendly.
4 boneless skinless chicken breast.
5 peeled and quartered tomatillos
2 large shallots chopped
1 jalapeño pepper seeds and ribs removed
3 cloves garlic
3/4 cup Monterey Jack cheese
2 tablespoon cumin
2 tablespoon Corriander
2 tablespoon smoked paprika
2 tablespoons ancho chili powder
2 tablespoons garlic powder
3/4 cup golden cherry tomatoes
4 tablespoons chopped cilantro
Juice of 1 lime
Salt and pepper
Olive oil
Preheat oven at 375. Quarter tomatillos and drizzle with salt and pepper. Roast for 8 mins till softened and slightly charred on top. Remove and add to a food processor. In food processor add garlic, cilantro, shallot, jalapeño, golden tomatoes, lime juice and a dash of salt and pepper. Pulse till mix is chunky . Check for seasoning. Remove and add to a bowl and set off to side. Grab a medium sized bowl and add all above spices and toss together. Coat all your chicken breasts in spice blend. Add to a baking dish and bake at 375 for 8 to 10 mins. Half way though baking remove chicken and top with shredded Monterey. Put back in oven and continue cooking. Once browned and cheese is completly melted on top remove, place on serving platter and dollop about 3 tablespoons on top of each breast. Sprinkle some chopped cilantro on top and serve.
Cooking time: approx 12 mins
Serves 4 peeps
GF,EDF,DF,LF
Wicked Delicious Kate 