Tomatillo-baked chicken breasts with roasted asparagus from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on December 14, 2013

    This was fast and simple. I used 2 chicken breasts sliced horizontally. Also used already made and frozen salsa. The chicken came out very moist and tasty - I was very surprised. So moist that I could easily cut with fork. For the complete meal on a same plate, I served salad and crisp tortilla chips and placed the chicken and sauce directly on top of tortilla chips. Finally topped with asparagus.

  • sturlington on May 21, 2013

    P85. Some alternative vegetables are suggested in the head note. Pretty much any vegetable you can roast would work, I would think. Fast and easy with pre-made salsa.

  • chawkins on October 03, 2012

    Simple and tasty. I have some tomatillo salsa leftover from making chili verde, so it was just a matter of mixing a little bit of cream into the salsa, poured over the chicken and baked. Great midweek meal, especially if you don't have to make the salsa.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.