Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.
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)
How to Make It
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.
This is fabulous. Even my picky teen gave it 2 thumbs up. The only alterations I made were to use prepared bread crumbs and crumbled feta in place of the queso. I also only flatten the chicken a bit - longer cooking time then needed - I did about 8 minutes each side and it was perfect. Will make again. The salsa is fab and we have lots of left overs.
This is a fabulous recipe and one of the family favorites! Instead of making the green sauce, I buy tomatillo sauce. It cuts down on time and tastes great! I serve it with rice and a salad. It's healthy and delicious.
This is lovely, easy, weeknight recipe. I skip the breading and season the chicken directly with salt, pepper, cayenne and cumin then saute or grill. If you need an easy sub for the salsa, Frontera makes a good tomatillo salsa that makes this dish a snap! I like to serve mine with a jicama salad made with orange segments
This fixes up quick and is a hit with all members of my family, including an extra picky husband (he doesn't use the salsa or cheese). I've altered it a bit by adding spices and oven frying the chicken.
Hate to be the wet blanket, but no one in my family thought this was anything special. The only change I made was using jalapeno instead of serranto pepper as that is what I had. Fam would have preferred that the cheese was melted as it kept falling off the chicken. Eatable but very ordinary. Will not be making again.
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