Chicken Breasts in Green Sauce with Nopales

Tender chicken cooked in a tomatillo green sauce with nopales. Low calorie, high fiber. Very Mexican and light for dinner.

Ingredients

• 600 grams chicken breasts
• 400 grams tomatillos
• 4 pieces cleaned nopales
• 1 pieces serrano peppers
• 1 piece onion
• 4 cloves garlic
• fresh cilantro, al gusto
• 1 cup chicken broth
• 1 to taste salt and pepper
• 1 tablespoon oil

Directions

1. Blanch tomatillos, peppers, and garlic in boiling water for 8 minutes until softened.
2. Blend the vegetables with cilantro and chicken broth until a smooth sauce is obtained.
3. Cube the nopales and cook in salted water for 10 minutes; drain and rinse with cold water to remove mucilage.
4. Sear the chicken breasts in hot oil for 3 minutes per side until evenly browned.
5. Add the green sauce and nopales to the pot with the chicken.
6. Cook over low heat, covered, for 20 minutes, monitoring sauce reduction.
7. Remove chicken breasts, let rest briefly, and slice into symmetrical medallions.
8. Portion into containers, covering with green sauce for preservation.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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