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Add a photoServings: 6
Ingredients
- 2 lbs. chicken breast halves
- 1/2 pound tomatillos
- 1/2 bunch cilantro
- 1 stalk celery, cut up
- 1 c. minced green onions
- 1 sm. head leaf lettuce
- 1/4 c. sunflower seeds, shelled
- 1 (4 ounce.) can diced green chilies
- 1/4 teaspoon grnd cumin
- 1/4 teaspoon garlic pwdr
- 1 teaspoon butter
- Salt and pepper to taste
Directions
- Cook chicken for 45 min in boiling water to cover. Drain chicken, remove skin, and reserve broth. Keep chicken hot. Remove husks from tomatillos. Place half of tomatillos, cilantro, celery, green onions, lettuce, sunflower seeds, and chilies in blender container. Add in 3/4 c. chicken broth and blend well. Repeat with remaining half of same ingredients plus 3/4 c. broth. Combine sauce and add in cumin and garlic pwdr. Heat butter in large skillet. Add in tomatillo mix; simmer for 15 min, stirring till thickened. Add in more broth if sauce gets too thick. Season with salt and pepper to taste. Serve over warm, cooked chicken. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 124 | 48% |
| Total Fat 13.94g | 17% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.15g | |
| Cholesterol 79mg | 26% |
| Sodium 92mg | 4% |
| Potassium 503mg | 14% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.6g | 2% |
| Protein 26.95g | 43% |
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