Chicken With Tomatillo And Cilantro Sauce

• 1 pound tomatillos, husked
• 3 serrano chiles, stemmed
• 2 whole skinless chicken breasts (about 2 1/2 pounds), halved
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, finely chopped
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1 teaspoon salt, plus extra for sprinkling
• 1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

1. Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with
2. .

serrano chiles, chicken breasts, olive oil, onion, garlic, fresh cilantro, salt, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/chicken-with-tomatillo-and-cilantro-sauce-243589 (may not work)