- 4
Ingredients
- * Salsa:
- 2 * 2 quarts water
- 1/2 * 1/2 pound tomatillos (about 10 small), husks and stems removed
- 1 * 1 garlic clove
- 1/2 to 1 * 1/2 to 1 serrano chile
- 1/2 * 1/2 cup chopped fresh cilantro
- 1/4 * 1/4 cup coarsely chopped onion
- 1 * 1 teaspoon fresh lime juice
- 1/4 * 1/4 teaspoon salt
- *
- Chicken:
- 3 * 3 (1-ounce) slices white bread
- 4 * 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon ground red pepper
- 1 * 1 large egg, lightly beaten
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup (2 ounces) crumbled queso fresco cheese
- * Cilantro sprigs (optional)
- * Lime wedges (optional)
Preparation
Step 1
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.