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.
Recipe by Cooking Light January 2005
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04/01/2018
Made as written except that I squeezed some lime juice and tajin seasoning on the chicken about three hours before cooking it. We loved this! Served with black beans and sauteed plantains and zucchini, along with some mango slices. Felt like summer.
04/11/2016
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.
04/09/2012
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.
06/13/2011
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
02/11/2011
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.
02/08/2011
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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