Chicken in a Hot Jalapeno Sauce

I am always trying new green sauce recipes, as I think there are too many tomato based sauces out there. And I love chillies - this sauce has a lovely spicy kick from the jalapenos - its hotter than you think it may be! Its similar to a Mexican Mole sauce (pronounced mow-lay) with the added tortillas, but is spicier and fresh with the coriander and full of flavour. Its rather low fat too!

I had a 'Mexican night' on Saturday and this was one of the dishes I put on the table. After a few initial comments of "ooh its quite spicy", I started seeing it disappear from sight as the guests piled it on flatbreads and in tacos with sour cream. I rather loved it myself (when I eventually finished cooking and got to have some!)

Ingredients     (Serve 3-4)

230g yellow tomatoes, halved
2 cloves garlic, peeled and left whole
2 large fresh jalapeno chillies, sliced
handful (about 1/2 cup) fresh coriander
2 flour tortillas, chopped
juice of 1/2 lime
1/2 tsp. salt
2 large skinless chicken breasts
1 tbsp. flour
1 tbsp. olive oil

Method:   

Put the tomatoes and garlic into a dry frying pan and cook until the tomato skins blacken a bit. Transfer both to a bowl and peel the skin off the tomatoes (you don't need to remove it all, just as much as you can). Add the sliced jalapenos, chopped tortillas, lime juice and salt and blitz with a hand blender until smooth and thick. Set to one side.

Place the chicken breasts in between two sheets of cling film and hit firmly with a rolling pin (or the bottom of a saucepan) until flattened slightly. Then cut each breast into 3 or 4 pieces. Sprinkle with flour and pan fry the mini fillets on each side for about 3 minutes in the oil, until browned and cooked through. Then pour the jalapeno sauce over the top and combine well.

Garnish with a little fresh coriander and a grind of fresh black pepper. Serve with flatbreads, tacos or rice with a cooling sour cream on the side - delicious!