Food Matters Project #16: Chicken in Green Salsa

Another wonderful dinner idea from the Food Matters Project!  We had a busy weekend and didn’t get a chance to make this until tonight, so it was a little improvisation of what we had in the fridge.

This weeks recipe was chosen by Sarah of Food and Frederick.  We’ve been following each other on Twitter (@foodandfred), I think there is a bit of a bond since Frederick, MD is not too far from Washington D.C.  I enjoy seeing Sarah’s pictures, and stories about travel, food and running!  Sarah chose the Mexican-style fruit salad with grilled or broiled fish from Mark Bittman’s The Food Matters Cookbook.  To check out what everyone else from The Food Matters Project did, look here and find the link that looks delicious!

How did the fruit salad with grilled fish turn into a chicken with green salsa?  We didn’t have fish, but I did buy chicken breasts from the Penn Quarter Farmer’s Market this past week.  Evensong Farm has been selling eggs at the farmers market, and recently started having chicken- so I bought a couple of breasts to try.  We didn’t have any fruit to make a salsa, but we did have some green veggies that could make a salsa.  With a little inspiration from Pinterest (check out Fifth Floor Kitchen’s page), we figured out dinner!

Chicken in Green Salsa
Inspired by: Sunset

We ate this dish with roasted potatoes (with salt, pepper and olive oil), but you can also do this over rice.  This wasn’t very spicy, but you can always take out the seeds from the jalapeños, or just omit them (a green bell pepper would give it extra flavor). 

2 tbsp unsalted butter
1 onion, roughly chopped
5 garlic cloves, roughly chopped
4 tomatillos, quartered (skins taken off)
2 poblano chiles, roughly chopped
1 cup cilantro leaves
2 jalapeños, halved (optional- or can take out seeds before adding)
1 tbsp cream cheese
1/2 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 large chicken breasts

Melt butter in a saucepan.  Once it’s melted, add the onion.  Sauté on lower heat until the onions are soft, about 5 minutes.  Then add the garlic and leave over the heat for another 3 minutes.

Add everything into a food processor (or blender): the onion-garlic mixture, tomatillos, poblano chiles, cilantro, jalapeños, cream cheese, chicken broth, salt and pepper.  Process all of the ingredients until they are pureed.

In a baking dish, place the chicken breasts, and then cover them with the pureed salsa.

Preheat the oven to 425ºF.  When the oven is heated, bake the chicken for about 45 minutes.  Check to make sure to chicken has cooked through before serving.

7 responses to “Food Matters Project #16: Chicken in Green Salsa

  1. I never would have guessed this recipe was made because of lack of ingredients. It sounds like a very tasty, easy meal. I’m glad you’ve enjoyed some of the stuff on the blog, I’m definitely glad I came across yours through the FMP :-).

  2. This sounds like an original recipe. I’ll take your word that it’s not spicy, even though it sounds like it. I wonder how it would be as a vegan tamale filling?

    • I think it’d be great! Also, it tasted great as a salsa verde. As for the spicy- it really depends on the jalapenos. Sometimes you can put 2 in and it’s like fire, other times in almost nonexistent! Let me know how it works for you.

  3. That green salsa sounds so tasty! There are so many things you can do with it too. Great versatile meal!

  4. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  5. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s