Title: Chicken in Salsa Verde
Categories: Mexican Condiment Poultry
Yield: 6 Servings

2	ts	Canola oil
1	lb	Chicken pieces, skinned, boned
1/2		Onion, chopped
1		Garlic clove, minced
1	lb	Fresh or 12 ounces canned tomatillos
3		Whole roasted green chilies, chopped
1/2	c	Apple juice
1	tb	Fresh chopped cilantro

Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes.

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