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Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Randy Mayor
Yield 4 servings (serving size: 1 chicken breast half, 1/4 cup salsa, and 2 tablespoons cheese)
Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.

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:
  • 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)

Nutrition Information

  • calories 364
  • caloriesfromfat 26 %
  • fat 10.7 g
  • satfat 3.2 g
  • monofat 4.5 g
  • polyfat 1.6 g
  • protein 47.1 g
  • carbohydrate 17.7 g
  • fiber 2 g
  • cholesterol 162 mg
  • iron 3 mg
  • sodium 770 mg
  • calcium 169 mg

How to Make It

  1. Preheat oven to 350°.

    Pounding Chicken
  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.