Herbed Chicken Breasts With Tomatillo Salsa And Queso Fresco

  1. Preheat oven to 350u0b0.
  2. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.
  3. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350u0b0 for 3 minutes or until lightly browned. Cool completely.
  4. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.
  5. Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.
  6. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

salsa, water, garlic, serrano chile, fresh cilantro, onion, lime juice, salt, chicken, white bread, skinless, salt, ground cumin, ground red pepper, egg, olive oil, fresco cheese, cilantro, lime wedges

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

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