When one is hungry everything tastes good.
After fighting off the cold/flu that kicked my butt and sent me to bed by about 5:00 everyday for two weeks, I finally got my groove back last week and cooked a few yummy things.
I popped over the Sabor Latino supermarket because after eating like a bird for two weeks I was craving Mexican food.
I picked up some tomatillos and Serrano peppers to make salsa verde. Here’s the recipe…
1 lb. tomatillos, husks removed
1 chopped white onion
1 chopped green onion
2 teaspoons Serrano peppers, minced
1 cup chicken stock
salt and pepper to taste
1. Sauté onion in large skillet until soft.
2. Cook tomatillos in boiling, salted water for 2-3 minutes, then puree in blender.
3. Add green onions to skillet just before regular onions are ready.
4. Combine all ingredients in a saucepan and simmer for 20 minutes.
Most of the salsa verde recipes call for jalapenos or Anaheims, but I like it a bit spicier. Serranos are pretty spicy, so I removed most of the seeds, just adding a few for a kick.
After a few nights of tacos smothered in this stuff, I had about a cup left. I found an interesting recipe in Rachel Ray’s Everyday magazine. I tweaked it a bit and came up with this…
Chicken with Creamy Salsa Verde
2 large chicken breasts (skinless/boneless)
1 Tbsp olive oil
1 cup salsa verde
1/4 cup Fage Greek yogurt, 0% fat
cilantro and lime wedges for serving
1. Butterfly cut the chicken breasts, but cut all the way through leaving 4 thin pieces. Cover in saran wrap, and using a meat mallet pound each piece to thin. Season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken until golden brown, 2-3 minutes on each side. The thinner it is, the faster it cooks.
4. Place chicken on a plate and keep warm.
5. Reduce heat on skillet and add salsa. Stir constantly for about 2 minutes.
6. Remove from heat and stir in the Greek yogurt until thoroughly mixed.
7. Return chicken to the pan, cover, and heat over low for 2-3 minutes before serving.
I served it with rice and black beans. It was SOOO good. The yogurt changed up the flavor of the salsa just a bit that it tasted new again, even after eating it for a week.