This recipe all about having things ready before you start cooking. In restaurant speak, that’s having your “mise en place” done. This recipe is dead easy if your tomatillo salsa at hand. And it’s better than most Mexican restaurants serve. As always, you are cooking to an internal temperature. Time alone is not a reliable guideline. Cook the chicken to 165F. You have an instant read thermometer, right? If not, please get one. It’s probably the most important kitchen gadget there is…
