From: Chef Rick Bayless, cookbook author, host of “Mexico—One Plate at a Time” and chef of Topolobambo and Frontera Grill, Chicago. Yield: 4 servings. 1 16-oz. jar Frontera Tomatillo Salsa 2 Tbsp. olive oil, divided 4 boneless, skinless chicken breast halves, pounded to about 1” thick 1/3 cup chicken broth 1 avocado, halved, pitted, peeled and diced ¼ tsp. salt as needed for garnish, chopped fresh cilantro In baking dish, mix together ¼ ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.