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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, September 14, 2015

Tomatillo Chicken


Miss F is obsessed with the creamy green sauce at Pappasitos. And when I say obsessed, I mean it. She insists on having her own bowl of sauce to eat with her chips and she eats it prison style, with her arm crooked around the dish. She devours the whole bowl and usually asks for a second. I decided to try and make a similar sauce to serve over baked chicken.  She loved it.  She kept stealing bites of the sauce as I was preparing it.  I may have become a little obsessed with it too.  The sauce was also delicious over Mexican sour cream rice.  I adapted the recipe from Le Crème de la Crumb.
Tomatillo Chicken

½ cup mayo
½ cup sour cream
½ cup buttermilk
1 package buttermilk ranch dressing mix
2½ teaspoons garlic
3 tomatillos, husked and chopped
½ teaspoon lime juice
4 boneless skinless chicken breasts
chopped tomatoes

Whisk together the mayonnaise, buttermilk, ranch dressing mix, garlic, tomatillos and lime juice. Pour half of the dressing in a large Ziploc bag, add the chicken, tossing well to coat. Let marinate at room temperature for 30 minutes.

Preheat the oven to 375 degrees. Grease a shallow baking dish and place the chicken inside. Discard the marinade. Bake for 20 to 25 minutes. Top with the reserved dressing, tomatoes and serve.
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