- 4 boneless, skinless chicken breasts - Freshly ground black pepper - 1 tablespoon olive oil - 6 tomatillos, husked and rinsed - 2 cloves garlic, peeled - 1 jalapeño, seeded and chopped - 1/2 cup fresh cilantro leaves - Juice of one lime - 1 cup nopalitos (cactus paddles), cooked and sliced - Fresh cilantro for garnish

1. Season the chicken breasts with freshly ground black pepper. 2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6 minutes per side. Remove from skillet and set aside. 3. In a blender, combine tomatillos, garlic, jalapeño, cilantro leaves, and lime juice. Blend until smooth to create the salsa verde. 4. Pour the salsa verde into the same skillet and bring to a simmer over medium heat. 5. Return the chicken to the skillet, cover with sauce, and let it simmer for about 10 minutes. 6. Add the nopalitos to the skillet and stir gently to combine with the sauce. 7. Serve hot with fresh cilantro as garnish.