Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce. Ingredients:
2 quarts water |
1/2 pound tomatillos (about 10 small), husks and stems removed |
1 garlic clove |
1/2 to 1 serrano chile |
1/2 cup chopped fresh cilantro |
1/4 cup coarsely chopped onion |
1 teaspoon fresh lime juice |
1/4 teaspoon salt |
3 (1-ounce) slices white bread |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 large egg, lightly beaten |
1 tablespoon olive oil |
1/2 cup (2 ounces) crumbled queso fresco cheese |
cilantro sprigs (optional) |
lime wedges (optional) |
Directions:
1. Preheat oven to 350°.
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 350° 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.
|
|