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.
Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco
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)
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Amount per serving
- Calories: 364
- Calories from fat: 26%
- Fat: 10.7g
- Saturated fat: 3.2g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.6g
- Protein: 47.1g
- Carbohydrate: 17.7g
- Fiber: 2g
- Cholesterol: 162mg
- Iron: 3mg
- Sodium: 770mg
- Calcium: 169mg
- 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)
- 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.
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