2 Tbsp yellow cornmeal
2 Tbsp all-purpose flour
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breast halves
2 Tbsp cooking oil
1 13-oz can tomatillos
3 Tbsp snipped fresh cilantro
3 Tbsp finely chopped onion
2 Tbsp lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1. In a plastic bag combine cornmeal, flour, chili powder, salt, and black pepper. Add chicken pieces, a few at a time, shaking to coat.
2. In a large skillet cook chicken in hot oil for 8 to 10 minutes or until chicken in no longer pink (170 degrees F), turning once.
3. Meanwhile, for salsa, drain, rinse, and coarsely chop tomatillos (you should have about 1 cup). In a small bowl combine tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken.
Notes: From Better Homes and Gardens New Cook Book 12th Edition. Our grocery store didn't carry tomatillos, so we just bought the pre-made green salsa (made from tomatillos) and used that instead of making our own. We also chopped the chicken up into smaller pieces to cook faster, but I think it might have been better if we hadn't. I thought the flavor was okay, but nothing special.