Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

So this was really good. Like lick-your-plate good.  Of course anything with tomatilla salsa rocks so I might be biased.  I don't know if it was easy or hard because it was ready by the time I got home from work.

Would definitely have again.  We had with refried chipotle beans.

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco 

Photo by ALB

Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.

 Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup salsa, and 2 tablespoons cheese)

Ingredients 
Salsa:

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
 Chicken:
(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)

Preparation 
Preheat oven to 350°.
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.

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.

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.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

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.

Nutritional Information 
Calories: 36; Calories from fat: 26; Fat: 10.7g; Saturated fat: 3.2; Monounsaturated fat: 4.5; Polyunsaturated fat: 1.6g; Protein: 47.1; Carbohydrate: 17.7; Fiber: 2g; Cholesterol: 162mg; Iron: 3mg; Sodium: 770mg; Calcium: 169g

Cooking Light JANUARY 2005