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