Tuesday, October 7, 2008

Chicken Breasts with Tomatillo Salsa and Spanish Rice

This is the recipe of the day here at school in 5th hour. I think they're going to love it! They prepped yesterday and will do the final steps and eat today. I have homemade foccacia in the oven for 6th hour that smells soooo good! They are making paninis with kettle chips and s'mores cake. I will try to post those recipes tomorrow!

Today's Menu:
Chicken Breasts with Tomatillo salsa serve on top of spanish rice

Chicken Breasts with Tomatillo Salsa
Prep- 25 min, 4 servings
2 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chili powder
½ teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
2 tablespoons cooking oil
1 13-ounce can tomatillos
3 tablespoons snipped fresh cilantro
3 tablespoons finely chopped onion
2 tablespoons lime juice
1 fresh jalapeno pepper, seeded and finely chopped
In a plastic bag combine cornmeal, flour, chili powder, salt, and black pepper. Add chicken pieces, a few at a time, shaking once. In a large skillet cook chicken in hot oil for 8 to 10 minutes or until chicken is no longer pink (170F), turning once. Meanwhile, for salsa, drain, rinse, and coarsely chop tomatillos. Cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken.

**You could also just buy the verde salsa in a jar. Pace makes it. I would still add fresh cilantro and lime juice, and jalapeno peppers if you want, to make it more fresh tasting.

Spanish Rice
Prep- 15 min., cook- 20
Makes- about 5 cups (6 to 8 side-dish servings)
½ cup chopped onion (1 medium)
½ cup chopped green sweet pepper
1 clove garlic; minced
1 Table spoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, un-drained and cut up
¾ cup un-cooked long grain rice
1 4-ounce can diced green chile peppers, un-drained
Several dashes bottled hot pepper sauce (optional)
½ cup shredded cheddar cheese (optional)
Directions:
1. In a large skillet cook onion, sweet pepper,and garlic in hot oil until tender. Add chili powder; cook one more minute. Stir in un-drained tomatoes, chile peppers, hot pepper sauce (if desired), one cup water, ¼ teaspoon salt, 1/8 teaspoon black pepper, and rice
2. Bring to boil; reduce heat. Simmer covered for about twenty minutes or until rice is tender and most of the liquid has been absorbed. If desired, sprinkle with the shredded cheddar cheese.