|1 lb tomatillos
1 tsp ground cumin
1 lb boneless, skinless chicken breast halves
2 tsp olive oil
1/2 cup chicken broth
1 can (4 oz) diced green chili peppers
1/4 cup cilantro leaves
1 cup shredded Monterrey Jack cheese
Remove papery husks from tomatillos; rinse under cold water.
Cut into quarters and set aside.
Sprinkle cumin on both sides of chicken breasts.
Heat a large nonstick skillet over medium-high heat.
Add oil and chicken and cook for 3 minutes on each side until chicken is browned (the chicken will not be cooked through at this point).
Add reserved tomatillos, broth, chilies and cilantro and bring to a simmer.
Cover and simmer 25 to 30 minutes, stirring occasionally, or until chicken is no longer pink in the center and tomatillos are tender.
Transfer chicken and tomatillo sauce to serving plates; garnish with cheese.
In Step 3, transfer cooked chicken to serving plates. Carefully transfer tomatillo mixture to blender; purée. Pour puréed mixture over cooked chicken; garnish with cheese.