Chicken With Quick Chile Verde

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 8 ounces tomatillos, coarsely chopped (about 3)
• 1 large jalapeno pepper, seeded and chopped
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeno); cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.
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skinless, salt, black pepper, olive oil, onion, sugar, ground cumin, red pepper, pepper, lime juice, fresh cilantro

Taken from www.myrecipes.com/recipe/chicken-quick-chile-verde (may not work)