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"Hunger is the best sauce in the world."--Cervantes

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco Recipe

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This recipe for Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco is from Family Fiesta Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALSA
2 quarts water
1/2 pound tomatillos (about 10 small) - husks and skins removed
1 clove garlic
1/2 to 1 Serrano chile
1/2 cup chopped fresh cilantro
1 tsp. fresh lime juice
1/4 tsp salt
CHICKEN
4 (6 oz.) skinless. boneless chicken breast halves
3 (1 oz.)Slices of white bread
1/2 tsp salt
1/2 tsp. ground cumin1/2 tsp. ground red pepper
1 large egg - lightly beaten
1 tbsp. olive oil
1/2 cup (2 oz.) crumbled queso fresco cheese
cilantro sprigs
lime wedges
Directions:
Directions:
SALSA
Bring water to a boil
Add tomatillos, garlic and chile and cook for 7 minutes
Drain and rinse with cold water
Combine tomatillos, garlic, chile, chopped cilantro,onion, lime juice and 1/4 tsp. salt in a food processor or blender
Pulse 4 or 5 times or until coarsely chopped and set aside
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 degrees for 3 minutes or until lightly browned - cool completely
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 tsp. salt, cumin and red pepper and sprinkle evenly over chicken
Place bread crumbs in a shallow dish
Place egg in another shallow dish
Dip chicken in egg and dredge in bread crumbs
Heat oil in a large nonstick skillet over medium high heat
Add chicken and 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

 

 

 

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