Heat oven to 375°F.
Puree chile, adobo sauce, salt, tomatillos and oil in food processor.
Place chicken in 9-inch baking pan. Loosen skin with fingers. Spoon half of chile mixture underneath skin. Spoon remainder over top.
Bake in 375°F oven 40 to 45 minutes or until no longer pink near bone.
Puree tomatillos, broth, onion, garlic, salt, oil and adobo sauce in blender or food processor. Pour into saucepan. Simmer for 12 minutes to blend flavors. To serve, divide sauce among 4 plates. Top each with chicken breast.