Chicken in a Tobacco Onion Nest

2/3 cup peanut oil

12 (7-oz.) portions chicken breast, boneless, skinless

1 qt. tomatillo sauce (recipe follows)

2/3 cup lime juice

to taste, salt and pepper

3 cups chicken stock

2/3 cup butter 6-8 large white onions (5 lbs.), sliced very thin and held in water

1 gallon Tobacco Flour Dredge (recipe follows)

TOMATILLO SAUCE:

4 cups yellow onions, diced

10 lbs. tomatillos

2 cups whole garlic cloves

1 cup jalape?os, cut in half

1 bunch cilantro, roughly chopped, no stems

6 cups chicken stock

3 Tbsp. salt

1 Tbsp. black pepper

1 Tbsp. brown sugar

1 cup lime juice

TOBACCO FLOUR DREDGE:

1 gallon flour

1/2 cup granulated garlic

4 Tbsp. granulated onion

1/2 cup ancho chili powder

4 Tbsp. cayenne

1/2 cup salt

4 Tbsp. white pepper

2 tsp. ground cumin

1/2 cup paprika

Heat peanut oil in pan. Cook chicken breasts for 2 minutes on each side. Place in 375°F oven for 3 minutes. In a sautè pan, combine tomatillo sauce, lime juice, salt and pepper. Bring to a boil. Add chicken stock; reduce by half. Stir in butter.

Thoroughly dredge sliced onions in flour mixture. Flash-fry in hot oil for 1 minute, or until brown. For each serving, arrange freshly fried tobacco onions on a servnig plate. Place chicken breast on top of onions. Pour tomatillo sauce over chicken. serve with rice and vegetables.

For Tobacco Flour Dredge: Combine ingredients, mixing thoroughly. Store in an airtight container. Yields 1 gallon.

For Tomatillo Sauce: Place onions, tomatillos, garlic, jalape?os and cilantro into a 4” hotel pan. Boil chicken stock and pour over ingredients in pan. Cover with foil and bake 1 hour in a 400°F oven. Remove ingredients into a colander; strain, reserving the liquid. Purèe the baked ingredients using the reserved liquid to thin into a sauce consistency. Add salt, pepper, brown sugar and lime juice. Yields 3 quarts.