Chicken with Tomatillo and Cilantro Sauce

-Move your broiler rack into position closest to flame.

-Set broiler to medium.

-Take the husks off of 1 pound of tomatillos and wash them.

-Cut the tops off of 2 jalapeno peppers.

-Place the tomatillos and peppers on a rimmed baking sheet and broiler until soft and blackened in spots, about 5 minutes.

-Turn and broil other side 5 minutes also.

-Remove from broiler and transfer to a food processor, blend.

-Increase broiler heat to high.

-Cut 2 whole skinless chicken breasts in half.

-Place chicken on same baking sheet and sprinkle with sea salt.

-Broil chicken until browned, about 9 minutes.

-Turn and broil other side 9 minutes more.

-Chop up 3 cloves of garlic and 1 leek.

-Heat 1 TBS olive oil in a large saucepan over low heat.

-Add the leek, stirring occasionally until soft, about 5 minutes.

-Add the pureed tomatillos and simmer uncovered for 2 minutes.

-Finely chop 1 bunch of cilantro stems and all.

-Add to the tomatillo sauce along with 1 tsp Celtic sea salt.

-Gently place chicken in sauce. Simmer covered until meat is cook though, about 20 minutes.

-Put 2 TBS pumpkin seeds in a cast iron pan and toast over medium heat for about 5 minutes.

-Sprinkle over chicken and serve.