Roasted Tomatillo & Lime Chicken with Sauteed Corn, Bacon, and Scallions

A couple of weeks ago, when I was busy meal planning, I decided that I needed to be much more deliberate about what I chose to cook for my family. Specifically, I needRoasted Tomatillo & Lime Chicken with Sauteed Corn, Bacon, and Scallions to include a vegetable and/or a side dish with each meal. I admit that I’m awful about doing this. When I was single, I was lucky if I cooked at all. When I did cook, I often made a casserole that would last me the entire week. Cooking for just one person can be a challenge.  Now, I have a lovely family of four. Granted, only two of us eat consistently, but I believe that now is the time for me to establish some good habits for our whole family. I will admit that I’m not thrilled with the inclusion of veggies because I’m not a fan of most. However, I want my girls to be less picky that I am so I need to start now.

The first meal I made with this new “resolution,” of sorts, was delicious! I even enjoyed the veggie (probably because I made a veggie I actually like). The main dish came from Bam’s Kitchen, something she calls Roasted Tomatillo and Key Lime Cilantro Salsa Chicken Sizzle. The vegetable was a Martha Stewart recipe called Sautéed Corn, Bacon, & Scallions

I needed to make a few changes to the chicken dish. It had an ingredient that I had no access to and one I was unwilling to buy to only use once. I also had to change things up a bit because my husband did the grocery shopping and apparently didn’t know what a Serrano chile looked like. The grocery store did not help matters by not having their peppers labelled properly. So, instead of getting me 3 Serrano chiles, he got me 3 poblano chiles, which are quite a bit larger than Serranos. I’m mentioning this now because it does make my recipe a bit different from the original. 

To start off, I marinated the chicken breasts for a couple of hours with olive oil, salt, pepper, paprika, and some lime juice. Next, I needed to find an online calculator so I could convert 230 Celsius to Fahrenheit (450, FYI). I ended up scrapping that though, after looking closer at the recipe. So, I preheated my broiler on high. On a lined cookie sheet, I placed 5 tomatillos (husks removed), 1 poblano chile, 1 small chopped onion, and 3 garlic cloves (skin removed). The vegetables went on the rack closest to the heat and roasted them for about 6 minutes. When they were done, I allowed them to cool until I could remove the tops and seeds from the chile. Then, I added all the broiled veggies to my food processor along with 1/2 cup fresh cilantro, 2 teaspoons sugar, the juice of one lime (I used a regular lime since I have no access to any key limes), salt and pepper to taste, and about 1 tablespoon of olive oil. I blended the mixture for 2-3 minutes. 

Roasted Tomatillo & Lime Salsa
The salsa looks done!

Once the salsa was done, I recruited my husband and had him grill the chicken for me. He did a fabulous job! (I do not grill because I have a weird phobia of fire. I blame my Southern Baptist roots.) As he was doing that, I poured the salsa into small saucepan on low. I added 2 tablespoons of butter, 3/4 cup of whipping cream, and salt and pepper to taste. The original recipe calls for soy creamer. I’m allergic to soy. I could have subbed regular creamer, but we would only use it the one time and have to throw it out. So, I changed things up by adding real cream. I’m wild and crazy like that. 😉  

While the sauce was slowly warming up, I got to work on the vegetable. I halved the recipe for just my husband and me (I’ve included the original recipe at the bottom of the page). So, I cooked 2 slices of bacon in a skillet. When done, I put it to the side to cool a bit before crushing the bacon into smaller pieces. The bacon was then moved back to the skillet. Then I added 2 cups of slightly defrosted frozen corn and 2 sliced scallions to the pan, seasoning it with salt, pepper, and a dash of red pepper flakes. The corn cooked for about 5 minutes until it was done.

Sauteed Corn, Bacon, and Scallions
The corn is just about ready to serve.

By this time, the sauce had warmed up and my husband was done with the chicken. I poured a little sauce over each breast and added a spoonful of corn to each plate. The combination ended up being wonderful. The chicken was delicious! Quite the yummy discovery!  

Roasted Tomatillo & Lime Chicken
Serves 4
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Marinade
  1. 1/4 cup olive oil
  2. 2 minced garlic cloves
  3. 2 tsp paprika
  4. Zest of 1 lime
  5. salt and pepper
Salsa/Sauce
  1. 4-5 tomatillos, husked and rinsed
  2. 1 small onion chopped
  3. 1 Poblano chile
  4. 3 whole garlic cloves, peeled
  5. 1 Tbsp olive oil
  6. 1 lime, juiced
  7. 1/2 cup fresh cilantro
  8. 2 sugar
  9. 3/4 cup whipping cream
  10. 2 tablespoons butter
  11. salt and pepper to taste
  12. 4 boneless skinless chicken breasts
Instructions
  1. Marinate chicken breasts with olive oil, fresh garlic, salt, pepper, paprika, and lime zest. Set in the refrigerator for at least 30 minutes up to 24 hours.
  2. Preheat the broiler on high.
  3. On a lined cookie sheet, put the chile, garlic, onion, and tomatillos. Season with a little olive oil, and salt and pepper, to taste.
  4. Place the vegetables on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes.
  5. When cool enough to handle, pull off the tops of the chile and remove the seeds.
  6. Add all the broiled ingredients to a food processor (or blender) along with the fresh cilantro, lime, sugar, olive oil, and salt and pepper to taste. Puree then put to the side.
  7. Grill chicken breasts over medium heat for about 4-5 minutes each side or until the juices run clear.
  8. Put the salsa in a small saucepan on low heat.
  9. Add 2 tablespoons of butter, 3/4 cup of whipping cream, and salt and pepper to taste.
  10. Spoon the sauce onto each chicken breast and serve.
Adapted from Bam's Kitchen
Adapted from Bam's Kitchen
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/
Sauteed Corn, Bacon, and Scallions
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 slices bacon
  2. 4 cups corn kernels
  3. Coarse salt and ground black pepper
  4. Pinch of red-pepper flakes
  5. 2 to 3 scallions, sliced
Instructions
  1. Cook bacon in a large skillet.
  2. Crush the bacon into smaller pieces once it has cooled slightly.
  3. Add corn kernels and scallions.
  4. Season with salt, pepper, and a pinch of crushed red pepper.
  5. Cook, stirring often, until corn is tender, 5 to 8 minutes.
  6. Serve immediately.
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/
 

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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  1. Hi there Jayhawk Mommy, I am so glad you like my recipe. I am glad you tried some new exchanges as that is a fun way to celebrate a new dish and your corn dish on the side sounds super delicious! Have a super day. BAM

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