Tomatillo sauce is an easy way to jack up the flavour of roasted chicken breasts. Deglaze the pan with tomatillo salsa and fry it in a bit of chicken fat. Doesn’t sound very good when I put it that way but it is. Trust me. Chicken with tomatillo is a match made in heaven. If you wind up with leftovers, they make great tacos.
This recipe all about having things ready before you start cooking. In restaurant speak, that’s having your “mise en place” done. This recipe is dead easy if your tomatillo salsa at hand. And it’s better than most Mexican restaurants serve.
As always, you are cooking to an internal temperature. Time alone is not a reliable guideline. Cook the chicken to 165F. You have an instant read thermometer, right? If not, please get one. It’s probably the most important kitchen gadget there is…
- 2 chicken breasts air-chilled grain-fed
- 1 cup tomatillo salsa - recipe link below
- creole seasoning - recipe link below
- olive oil
- chicken stock as required
- Pre-heat the oven to 400F. Place an oven proof skillet in the oven to pre-heat
- Rub the chicken breasts with olive oil and then season generously with creole seasoning.
- Roast, skin side up, for about 35-40 minutes. You want an internal temperature of 165F.
- Remove the chicken from the skillet and then heat skillet over medium heat.
- When the skillet is hot, add the tomatillo salsa to the hot pan, stirring to scrape up the browned bits in the pan.
- Simmer salsa for 3-4 minutes, adding stock to to adjust the consistency.
- Spoon sauce onto plate, top with the chicken and serve.