Ingredients
-
2
-
1/2
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
3
-
4
-
1/2
-
1/2
-
1/4
-
1
-
1
Directions
Herbed Chicken Breasts With Tomatillo Salsa and Queso Fresco, From Cooking Light–this one is wonderful!, From Cooking Light–this one is wonderful!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Pound Chicken Until 1/2 Inch Thick. Combine 1/2 T Salt, Cumin, and Pepper; Sprinkle Evenly Over Chicken. |
|
5
Done
|
Place Crumbs in a Shallow Dish. Place Egg in Another. Dip Chicken in Egg and Dredge in Crumbs. |
|
6
Done
|
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. |
