I'll admit that I was a tad wary of this recipe when I first saw it going around Pinterest. I am very much not a fan of most Mexican food (and the original blogger over at Creme de la Crumb went on for quite a while in her introduction of the recipe about how much she loves Mexican food). Still, the only ingredient involved that I'd never actually tried was tomatillos, and everything else looked pretty good, so since I'm always up for a new way to serve boneless chicken breasts, I was willing to give it a try. I'm so glad I did- it was way easy to toss together and almost everyone loved the dish (though my 5-year-old wouldn't touch it- no surprise there. He doesn't believe in sauces). This one is definitely going to stick around in our regular recipe rotation.
Ingredients:
2 lb boneless skinless chicken breasts
1 cup mayonaise
1/2 cup buttermilk
1 package buttermilk ranch dressing mix (we used 2 Tbsp of homemade ranch dressing mix, which basically follows this recipe)
2 cloves garlic, coarsley chopped
1 cup cilantro, chopped
3 tomatillos, husked and chopped
1/2 tsp lime juice
Hot cooked rice
Toss the mayo, buttermilk, dressing mix, garlic, cilantro, tomatillos, and lime juice into a blender and blend until smooth. Pour 1 cup of the dressing into a large bowl or gallon bag. Place the rest of the dressing in a separate container and chill to top the chicken after it's cooked. Add the chicken breasts to the 1 cup of dressing and make sure they're coated. Marinate in the fridge for at least half an hour to overnight.
When ready to make the chicken, preheat oven to 375º. Drain chicken breasts and place them in a shallow greased baking dish. Bake 25-30 minutes, or until chicken is cooked through. Serve over rice with the additional dressing spooned over the top. We served this with cornbread and broiled corn and it made enough for 2 adults and 1 preschooler for 2 days worth of dinner.
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