Herbed Chicken Breasts With Tomatillo Salsa and Queso Fresco |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cooking Light-this one is wonderful! Ingredients:
2 quarts water |
1/2 lb tomatillo, about 10 small, husks and stems removed |
1 garlic clove |
1/2 serrano chili, 1/2-1, depending on desired heat |
1/2 cup fresh cilantro, chopped |
1/4 cup onion, chopped |
1 teaspoon fresh lime juice |
1/4 teaspoon salt |
3 slices white bread |
4 boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon cumin |
1/4 teaspoon ground red pepper |
1 large egg, beaten |
1 tablespoon olive oil |
1/2 cup queso fresco, crumbled |
lime wedge (optional) |
fresh cilantro stem (optional) |
Directions:
1. Preheat oven to 350°F.
2. Salsa: Bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minute Drain and rinse with cold water. Combine tomatillos, garlic, chile, 1/2 c cilantro, onion, lime juice, and 1/4 t salt in food processor or blender; pulse 4-5 times or until coarsely chopped. Set aside.
3. Chicken: Place bread in food processor and pulse 10 times or until coarse crumbs measure 1 1/2 cup Arrange crumbs on a baking sheet; bake 3 min or until lightly browned. Cool completely.
4. Pound chicken until 1/2 inch thick. Combine 1/2 t salt, cumin, and pepper; sprinkle evenly over chicken.
5. Place crumbs in a shallow dish. Place egg in another. Dip chicken in egg and dredge in crumbs.
6. Heat oil in large nonstick skillet over med-high. Add chicken and cook 4 minutes on each side or until done. Top chicken with salsa and sprinkle with queso fresco. Garnish with cilantro and lime.
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