Perdue
Jocon Chicken
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

Jocon Chicken

Jocon Chicken

Serves 4 | Prep/Cook Time:
  • Calories 350
  • Protein 30g
  • Sodium 1230mg
  • Sat.Fat 2g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 350
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 1230mg 51%
Total Carbs 10g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 30g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
2 tortillas, torn into pieces
2 1/2 cups chicken broth, divided
1/4 cup sesame seeds
1/2 cup packed fresh cilantro leaves
Greens of 6 scallions, coarsely chopped
2 large tomatillos*, outer husk removed and coarsely chopped
1 - 2 green chile (jalapenos or other hot chile), seeded
2 cloves garlic, minced
1/4 cup corn oil
1 teaspoon salt
Instructions
1 Soak tortillas in 1 cup of the broth, in a bowl, for 10 minutes. 

TIP: *Tomatillos are smaller green tomatoes that have an outer husk which must be removed.  The can be found in the produce section of many Supermarkets or in Latino markets.
2 Meanwhile, place sesame seeds in a dry skillet.  Cook over low heat until toasted, stirring occasionally so as not to burn them, about 5 to 8 minutes.  Remove from skillet, cool.
3 Place cooled toasted sesame seeds in a blender or food processor. Cover and pulse on high speed until almost ground about 1 minute. Add cilantro, scallion greens, tomatillos, green chile, garlic and the reserved soaked tortilla with broth.  Blend at high speed, using the pulse button until mixture is smooth, about 1 to 2 minutes.  Reserve green sauce.
4 Heat oil in a large pot over medium heat.  Sauté chicken tenderloins until evenly brown, turning occasionally, 3 to 5 minutes.  Stir in reserved green sauce, salt and remaining 1-1/2 cups broth.
5 Reduce heat and simmer 10 to 15 minutes or until sauce is thickened and the tenderloins are fully cooked (thermometer inserted in the thickest part of the tenderloin registers 170°F.).