Original recipe from Atkins.com.
My slightly modified version (This really rocks!):
Tomatillo Chicken
Chicken:
1 T canola oil
2 T butter
3/4 t salt
1 t cumin
4 XL or 6 medium chicken breasts, patted dry
1 cup mild tomatillo salsa
1/2 cup reduced-sodium chicken broth
Garnish (optional but we both liked it!):
a sprinkle of roasted and salted sunflower seeds
Heat oven to 350F. Heat oil and butter in a large skillet over medium-high heat. Combine salt and cumin and rub evenly into chicken on both sides. Brown chicken until the outside is golden.
Mix salsa and broth in a baking dish just large enough to fit the chicken breasts in. Add the chicken and flip once to coat both sides. This may be refrigerated at this point for baking later.
Bake 35 minutes, flipping once until deeply browned. To serve, transfer to plates, spoon juices over chicken and sprinkle with sunflower seeds.

Here we go again…
(Doing a little research- and carb-loading- last night, haha)

Miss Kayley is 10 lbs 14 oz and 22 7/8 inches long. She got 6 vaccinations today, one was oral. Poor kid has slept all day.

She celebrated by smiling at us and being downright cute and happy today!

And an oopsie, hahahahaha:

The boys had fun throwing snaps at each others feet and watching some neighbors shoot off tons of fireworks. Kaykey alternated between cute and cranky.