Tomatillo Chicken and Polenta

The tomatillos at The Wedge caught my attention.

So, I created this recipe on this beautiful Sunday evening.

Tomatillo Chicken and Polenta
1 lb. tomatillos (husked)

1/2 onion

1 jalapeno

4 cloves garlic

1 cup chicken stock

handful of fresh chopped cilantro

1 green onion, chopped

aquarter of a lime

4 chicken breasts (1 serving each)

polenta (I used the pre-made polenta that comes in a tube package. This provides easy patty formation!)

sour cream

fresh spinach

Preheat oven to 350 degrees.

Chop the onion, garlic, and jalapeno. Saute in olive oil for about 5 minutes in a sauce pan. Pulse tomatillos in a food processor for about 30 seconds. Add tomatillos and chicken stock to the sauce pan. Add half of the cilantro and a piece of lime. Let simmer for 15 minutes.

Grease a baking pan with olive oil. Place chicken breasts. Cover with the sauce. Bake for 40 minutes. (Remove the lime piece after baking)
Meanwhile form polenta into patties. Fry 2-3 patties per person. Fry in olive oil.

To serve layer fresh spinach, polenta slices then chicken breasts in sauce. Top with fresh cilantro, green onion and sour cream.