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

Season the chicken breasts with freshly ground black pepper. 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. In a blender, combine tomatillos, garlic, onion, jalapeño pepper, lime juice, and cilantro leaves. Blend until smooth to create the salsa verde. Pour the salsa verde into the same skillet and bring to a simmer over medium heat. Add the diced nopalitos to the sauce and cook for about 5 minutes until tender. Return the chicken breasts to the skillet and spoon salsa verde over them. Simmer for an additional 5 minutes to allow flavors to meld. Serve each chicken breast topped with extra cilantro leaves and fresh lime wedges on the side.