Chicken with Quick Chile Verde

Ingredients

• 0.5 teaspoon pepper black divided
• 4 servings herbed corn muffins 
• 0.3 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 4 servings grapefruit 
• 0.3 teaspoon ground cumin 
• 1 large jalapeno seeded chopped
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 4 servings snap pea and radish sauté 
• 4 servings rosemary-garlic roasted potatoes 
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 1 teaspoon sugar 
• 8 ounces tomatillos coarsely chopped ( 3)

Equipment

• frying pan
• sauce pan
• blender
• grill pan

Directions

1. Heat a grill pan over medium-high heat.
2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Add chicken to pan; cook 6 minutes on each side or until done.
4. While chicken cooks, heat a small saucepan over medium heat.
5. Add oil to pan; swirl to coat.
6. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeo); cook 8 minutes or until vegetables are tender, stirring occasionally.
7. Place tomatillo mixture in a blender; add lime juice.
8. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
9. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.