Cumin Chicken with Fresh tomatillo Sauce

(Makes 4 servings)

2 teaspoons olive oil 

1/2 teaspoon ground cumin 

1/8 teaspoon freshly ground black pepper 

2 garlic cloves, minced 

4 (6-ounce) skinless, boneless chicken breast halves

Prepare grill to medium-high heat (I used the George Foreman; you could also cook it on your stovetop)

Combine above ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

 Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Tomatillo Sauce:

  1/2 pound tomatillos 

1/2 cup fat-free, less-sodium chicken broth 

1/4 cup cilantro leaves 

1/4 cup chopped green onions

2 tablespoons fresh lime juice 

1/2 teaspoon sugar 

1/4 teaspoon salt 

1 garlic clove, chopped 

1 jalapeño pepper, seeded and chopped 

1/4 teaspoon salt 

 Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next  ingredients (through jalapeño) in a food processor; process until smooth.