Cilantro Chicken
This recipe was created by Mark Shelton, chef at Tucson, Arizona’s Tanque Verde
Guest Ranch.
1 small onion, cut in large chunks
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 can (28 oz.) whole tomatoes
1 can (4 oz.) whole green chiles, cut into 1″ strips
1/4 C coarsely chopped fresh cilantro
6 boneless, skinless chicken breasts
1 C flour
2 teaspoons salt
2 teaspoons pepper
Serves 6
Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5
minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then
lower heat and simmer for about 1 hour.
Preheat oven to 350° F.
Mix together flour, salt and pepper and place in a pastic food bag. Shake
chicken breasts with the flour mixture to lightly coat. Saute chicken in
remaining olive oil until golden brown on both sides, about 5-6 minutes per
side. Transfer chicken to a baking dish, cover with sauce and bake for about 45
minutes. Serve over rice.