Chicken cutlets are pounded flat and filled with a thin slice of ham and savory avocado mixture and then sautéed until cooked through. Topped with a tomatillo cream sauce, this chicken dish is a family favorite. Serve with baked potato, rice or bread. You won’t want to miss one drop of the sauce!
- 1/2 tomatillos, husked and rinsed
- 1 ea. fresh jalapeño
- 1 ea. clove garlic
- 4 cilantro, chopped and divided
- 1/4 ground cumin
- 1 salt
- 4 vegetable oil, divided
- 1/4 c. heavy cream
- 1 Avocado From Mexico (or 2 small avocados), peeled, pitted and cubed
- 2 T. chopped red or white onion
- 2 t. lime juice
- 4 ea. 4-oz. chicken cutlets
- 4 ea. slices ham
- 1/2 c. all-purpose flour
- In small pot, cover tomatillos and jalapeño with water; bring to a boil.
- Lower heat and simmer gently 15-20 minutes or until tomatillos are uniformly khaki-green and soft to the core, without falling apart.
- In a blender, purée tomatillos, jalapeño, garlic, 2 tablespoons cilantro and cumin until smooth; season with salt.
- In saucepan, heat 1 tablespoon oil over medium heat until it shimmers. Add tomatillo mixture; fry, stirring, 8-10 minutes or until slightly thickened.
- Add cream; simmer 2 minutes or until slightly thickened. Season with salt.
- With fork, mash avocado, onion, remaining cilantro and lime juice; season with salt.
- With meat pounder, flatten the chicken between sheets of plastic wrap into 1/8-in thick, 8 x 5-in rectangles. Season with salt.
- Place a slice of ham in the middle of each rectangle; top with avocado mixture. Fold in short sides of chicken slightly; roll up from long side to enclose filling completely, shaping chicken into a log. Season with salt.
- Dredge chicken in flour, patting off excess. In 10-in heavy skillet, heat remaining oil over medium heat until it shimmers.
- Add chicken; brown on all sides and both ends, about 5 minutes in total or until chicken is just cooked through.
- Cut in half on a diagonal to expose filling. Divide tomatillo salsa among 4 plates; arrange chicken on top.