Chicken with Tomatillo Sauce

Fresh Mex pg 88

1Tbsp canola oil

¹⁄₂ small, chopped uncooked onion(s)

¹⁄₂item(s serrano chile(s)), or jalapeño chile pepper, seeded and chopped

1 medium clove(s), chopped garlic clove(s)

2Tbsp, toasted green pumpkin seeds (pepitas)

¹⁄₄pound(s) tomatillo, husked, rinsed, and chopped (about 5 medium tomatillos)

1small, halved, pitted, peeled, and cut into chunks California (Hass) avocado

1Tbsp, chopped fresh cilantro

1tsp table salt

1spray(s) cooking spray

30oz, 6 (5-ounce) chicken breasts uncooked boneless skinless chicken breast

1 ¹⁄₂ tsp ground cumin

¹⁄₄ tsp, freshly ground black pepper

Instructions

1. Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2.  Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.
3.  Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.
4. Serving size: (1 chicken breast and 1/4 cup sauce)
   
   This was easy to make and tasted good. Even my husband liked it and he doesn't like avocado or onion!