Herbed Chicken Breasts With Tomatillo Salsa And Queso Fresco Recipes

HERBED CHICKEN BREASTS WITH TOMATILLO SALSA AND QUESO FRESCO

Steps:

• Preheat oven to 350°F.
• Salsa: Bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minute Drain and rinse with cold water. Combine tomatillos, garlic, chile, 1/2 c cilantro, onion, lime juice, and 1/4 t salt in food processor or blender; pulse 4-5 times or until coarsely chopped. Set aside.
• Chicken: Place bread in food processor and pulse 10 times or until coarse crumbs measure 1 1/2 cup Arrange crumbs on a baking sheet; bake 3 min or until lightly browned. Cool completely.
• Pound chicken until 1/2 inch thick. Combine 1/2 t salt, cumin, and pepper; sprinkle evenly over chicken.
• Place crumbs in a shallow dish. Place egg in another. Dip chicken in egg and dredge in crumbs.
• Heat oil in large nonstick skillet over med-high. Add chicken and cook 4 minutes on each side or until done. Top chicken with salsa and sprinkle with queso fresco. Garnish with cilantro and lime.

CHICKEN BREASTS WITH TOMATILLO SALSA

Steps:

• Line baking tray with aluminum foil.
• Place chicken breasts on foil.
• Sprinkle with garlic powder, salt, and pepper to taste.
• Sprinkle with cumin seed.
• Place 1/4 of onion slices on each chicken breast half.
• Cover all with tomatillo salsa.
• Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
• Bake foil packet on tray in 375 oven for 30 minutes.
• Remove from oven and carefully remove top foil sheet.
• Place a slice of pepper jack cheese on each chicken breast half.
• Sprinkle all with chopped cilantro.
• Return to the oven uncovered.
• Remove from the oven when cheese has melted.
• Meanwhile heat tortillas.
• Serve one chicken breast per person.
• Place a tbsp of sour cream on top of each chicken breast half.
• Serve with hot tortillas and refried or borracho beans.