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 ...

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