Chicken in Sala Verde:
Prepare Pork Chops in Salsa Verde as directed through Step 3, except use four 5- to 6-ounce skinless, boneless chicken breast halves instead of the pork chops. Cook as directed in Step 4 until done (165°F). Sprinkle with queso fresco.Nutrition facts per serving: 281 calories, 34 g protein, 8 g carbohydrate, 13 g total fat (3 g sat. fat), 96 mg cholesterol, 2 g fiber, 4 g total sugar, 5% Vitamin A, 23% Vitamin C, 468 mg sodium, 6% calcium, 9% iron
Salmon in Salsa Verde:
Prepare Pork Chops in Salsa Verde as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the pork chops. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in hot oil for 3 to 4 minutes or until browned, turning once. Add the tomatillo mixture. Bring to boiling; reduce heat, Simmer, covered, for 9 to 16 minutes or just until fish flakes easily when tested with a fork. Sprinkle with queso fresco.,Nutrition facts per serving: 281 calories, 27 g protein, 8 g carbohydrate, 16 g total fat (3 g sat. fat), 67 mg cholesterol, 2 g fiber, 4 g total sugar, 5% Vitamin A, 20% Vitamin C, 354 mg sodium, 7% calcium, 11% iron
**Tip:
Cover and chill the remaining tomatillo mixture for up to 1 week. Serve with tortilla chips or tacos.
