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

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 for about 6 minutes on each side or until fully cooked. 3. In a blender, combine tomatillos, garlic, onion, jalapeño, cilantro, and lime juice. Blend until smooth to create the salsa verde. 4. Pour the salsa verde into the skillet with the chicken and bring to a simmer. Cook for an additional 10 minutes. 5. Stir in the diced nopalitos and cook for another 5 minutes until heated through. 6. Serve hot with a garnish of fresh cilantro.