Chicken Breasts with Roasted Tomatillo-Avocado Salsa
Adapted from a recipe by Chef Richard Sandoval, Maya, New York City. Yield: 12 servings.
3 lb. tomatillos, peeled, cored
1 lb. onions, quartered
7 oz. (about 6 whole)
jalapeño peppers, seeded
½ oz. chopped fresh cilantro
as needed, olive or
as needed, salt
as needed, ground black pepper
1½ lb. tomatoes, ¼” dice
8 oz. onion, finely chopped
2 cups chicken broth
8 oz. fideos (dried angel hair pasta)
12 boneless, skinless chicken breast halves
(5-6 oz. each)
4 oz. Gouda cheese, coarsely shredded
1 lb. ripe Mexican avocados, pitted, peeled and diced
Preheat oven to 450°F. In roasting pan, combine tomatillos, onion quarters and jalapeños; lightly coat with oil. Roast until tomatillos are browned and vegetables are tender, about 45 minutes.
Drain tomatillo mixture. Reserve juices; transfer to food processor container and process, adding reserved liquid as necessary, to make slightly chunky sauce. Add cilantro, 3 Tbsp. oil, 1 Tbsp. salt and 1⁄4 tsp. black pepper; process until blended. Set aside.
Break fideos into large pieces (do not take nests apart). Over medium-high heat, heat enough oil to cover bottom of large ovenproof skillet. Saute fideos just until golden, about 1 minute. To skillet, add tomatoes, onion, 1 Tbsp. salt, 1 tsp. black pepper and chicken broth; toss well. Cover skillet tightly; bake until pasta is tender, 12 to 1 5 minutes.
Season chicken breasts with salt and black pepper. In skillet over medium-high heat, heat enough oil to cover the bottom. Add chicken; cook, turning once until cooked through, about 7 minutes. Cut in thick slices.
To serve: Heat reserved tomatillo mixture until warm; stir in 1⁄3 of diced avocado. Stir cheese into hot fideos. In center of 12 dinner plates, mound fideos, dividing equally. Fan chicken breast slices around fideos. Spoon salsa around chicken; scatter remaining diced avocado over salsa.