This recipe calls for grilling the chicken breasts first before finishing them in the oven, so that they have that good grilled flavor. Using nonstick cooking spray--rather than oil--to keep them from sticking to the grill keeps the fat down. Despite the grill time, the dish comes together quickly. And, if you’d like, you can make the tomatillo sauce ahead, then reheat it.
Tomatillos, also called Mexican green tomatoes, can be found in most supermarkets. Canned can be substituted for fresh.
Add a touch of richness to the chicken by topping it with a few paper-thin pieces of panela cheese, a part-skim milk Mexican cheese.