Herbed Chicken Breasts With Tomatillo Salsa and Queso Fresco

• 2 quarts water
• 12 lb tomatillo, about 10 small, husks and stems removed
• 1 garlic clove
• 12 serrano chili, 1/2-1, depending on desired heat
• 12 cup fresh cilantro, chopped
• 14 cup onion, chopped
• 1 teaspoon fresh lime juice
• 14 teaspoon salt
• 3 slices white bread
• 4 boneless skinless chicken breast halves
• 12 teaspoon salt
• 12 teaspoon cumin
• 14 teaspoon ground red pepper
• 1 large egg, beaten
• 1 tablespoon olive oil
• 12 cup queso fresco, crumbled
• lime wedge (optional)
• fresh cilantro stem (optional)

1. Preheat oven to 350F.
2. Salsa: Bring water to a boil.
3. Add tomatillos, garlic, and chile; cook 7 minute Drain and rinse with cold water.
4. 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.
5. Set aside.
6. 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.
7. Cool completely.
8. Pound chicken until 1/2 inch thick.
9. Combine 1/2 t salt, cumin, and pepper; sprinkle evenly over chicken.
10. Place crumbs in a shallow dish.
11. Place egg in another.
12. Dip chicken in egg and dredge in crumbs.
13. Heat oil in large nonstick skillet over med-high.
14. Add chicken and cook 4 minutes on each side or until done.
15. Top chicken with salsa and sprinkle with queso fresco.
16. Garnish with cilantro and lime.

water, garlic, serrano chili, fresh cilantro, onion, lime juice, salt, white bread, chicken, salt, cumin, ground red pepper, egg, olive oil, queso fresco, lime, cilantro

Taken from www.food.com/recipe/herbed-chicken-breasts-with-tomatillo-salsa-and-queso-fresco-240818 (may not work)