Grilled Chicken With Tomatillo-Avocado Sauce
By: Sheri Wetherell
Published: Thursday, August 29, 2013 - 4:56pm

Ingredients




1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa
 2 tablespoons olive oil, divided 
4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick 
1/3 cup chicken broth 
1 avocado from Mexico, halved, pitted, peeled and diced
 1/4 teaspoon salt
Chopped fresh cilantro, for garnish

Preparation

1 In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat. 2 Cover and refrigerate for 2-3 hours, if time permits. 3 Prepare a charcoal grill or heat a gas grill to medium-hot. 4 In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. 5 Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado. 6 Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. 7 To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

About

Recipe courtesy of Rick Bayless.