Imagine my delight when I saw Melissa Clark’s recipe for poached chicken breast with tomatillos. Unfortunately the recipe (here) arrived in mid-winter when my tomatillo supply was low, actually, nonexistent. But poached chicken breasts are perfect diet and according to Melissa Clark these are poached in the oven and do not get rubbery since they are slow-roasted in a low oven. Hers may not, mine could easily have been inflated and used on a 14-wheeler. I followed her recipe exactly.
I ate them. They were chewy but edible. Particularly with the green sauce. If I can remember this recipe next summer when I have tomatillos…and I will have them no matter that I won’t plant any. There will be plenty of volunteers.
