tomatillo chicken breasts

Ingredients

• Servings: 8
• 1 (12 fluid ounce) can or bottle
• 1/2 cup teriyaki sauce
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves
• 8 slices muenster cheese
• 3 1/2 pounds fresh tomatillos, husks removed
• 1/2 cup water
• 1 onion, chopped
• 6 cloves garlic, chopped, or more to taste
• 1 pinch salt and ground black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 6 hrs 50 mins


• whisk , teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 6 to 24 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from the marinade and shake off excess. discard the remaining marinade.
• cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). arrange chicken breasts in a baking dish and top each with a slice of muenster cheese.
• preheat oven to 350 degrees f (175 degrees c).
• combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
• pour tomatillo sauce into a blender. cover and hold lid down; pulse a few times before leaving on to blend until smooth. stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and muenster cheese.
• bake in preheated oven until cheese melts, about 15 minutes.