Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Name: Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large egg, lightly beaten; 118 milliliters chopped fresh cilantro; 1 garlic clove; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 teaspoon fresh lime juice; 1 Tbsp olive oil; 59 milliliters coarsely chopped onion; 57 grams 1/2 cup crumbled queso fresco cheese; 0 teaspoons salt; 1 teaspoons salt; 1 to 1 serrano chile; 680 grams skinless, boneless chicken breast halves; 227 grams tomatillos (about 10 small), husks and stems removed; 2 liters water; 85 grams white bread

Herbed Chicken Breasts with Tomatillo Salsan and Queso Fresco might be just the Mexican recipe you are searching for. This recipe serves 4. One portion of this dish contains approximately 43g of protein, 14g of fat, and a total of 374 calories. 1 person found this recipe to be flavorful and satisfying. If you have lime juice, water, ground cumin, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works best as a main course, and is done in roughly 45 minutes. Users who liked this recipe also liked Shredded Chicken and Tomatillo Tacos With Queso Fresco, Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco, and Pomegranate and Queso Fresco Salsa.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare salsa, bring water to a boil.

Ingredients you will need

Salsa

Water

Add tomatillos, garlic, and chile; cook 7 minutes.

Ingredients you will need

Tomatillos

Garlic

Chili Pepper

Drain and rinse with cold water.

Ingredients you will need

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.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Garlic

Chili Pepper

Onion

Salt

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Whole Chicken

Bread

Equipment you will use

Food Processor

Baking Sheet

Oven

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Ingredients you will need

Red Pepper

Whole Chicken

Cumin

Salt

Place breadcrumbs in a shallow dish.

Ingredients you will need

Breadcrumbs

Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Ingredients you will need

Breadcrumbs

Whole Chicken

Dip

Egg

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese.

Ingredients you will need

Queso Fresco

Whole Chicken

Salsa

Garnish with cilantro sprigs and lime wedges, if desired.

Ingredients you will need

Lime Wedge

Cilantro

Equipment

Ingredients

Servings:

1large

egg, lightly beaten 118milliliters

chopped fresh cilantro 1

garlic clove 1teaspoons

ground cumin 0teaspoons

ground red pepper 1teaspoon

fresh lime juice 1Tbsp

olive oil 59milliliters

coarsely chopped onion 57grams

1/2 cup crumbled queso fresco cheese 0teaspoons

salt 1teaspoons

salt 1

to 1 serrano chile 680grams

skinless, boneless chicken breast halves 227grams

tomatillos (about 10 small), husks and stems removed 2liters

water 85grams

white bread

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.