Tangy tomatillos are a great way to liven up plain old chicken breasts. Serve with Spanish rice, beans, and flour tortillas.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
6 hrs
total:
6 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk beer, 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.

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  • 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.

Nutrition Facts

399 calories; protein 33.4g 67% DV; carbohydrates 21.8g 7% DV; fat 19.1g 29% DV; cholesterol 98.4mg 33% DV; sodium 947.6mg 38% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
10/09/2012
This was a nice dish..I liked it. I didn't buy 3 1/2 pound of tomatillos.. at 1.99 a pound was pretty. I bought half a pound probably used a bit more sour cream and it was enough for 3 nice servings Read More
(4)

Most helpful critical review

Rating: 2 stars
07/31/2018
This wasn't inedible but it wasn't good. Kind of bland for tomatillos and the muenster was a weird choice. My family ate it but suggested I never make it again. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/09/2012
This was a nice dish..I liked it. I didn't buy 3 1/2 pound of tomatillos.. at 1.99 a pound was pretty. I bought half a pound probably used a bit more sour cream and it was enough for 3 nice servings Read More
(4)
Rating: 5 stars
04/16/2014
Yumm! Was a BIG hit with all!! Read More
(2)
Rating: 2 stars
07/31/2018
This wasn't inedible but it wasn't good. Kind of bland for tomatillos and the muenster was a weird choice. My family ate it but suggested I never make it again. Read More
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Rating: 5 stars
05/08/2018
I made this Primarily for the green sauce so I did not use the teriyaki marinated. I did cook a jalapeno with my tomatillos and it turned out great. will definitely make again Read More
Rating: 4 stars
07/28/2017
I tried this recipe to use the tomatillos from our garden and thought it was delicious! The recipe made a ton of sauce I think you could easily half the ingredients for the tomatillo sauce and still have plenty for all the chicken breasts. I also tasted the sauce prior to adding the sour cream and thought it was quite tasty without but the sour cream definitely added a nice richness to the dish. I would definitely recommend this recipe! Read More