Herbed Chicken Breasts with Tomatillo Salsa & Queso Fresco

Chicken:

1       cup       breadcrumbs

4       6 oz      boneless, skinless chicken breasts, pounded to ½” thickness

½      tsp        salt

½      tsp        cumin

¼      tsp        ground red pepper

1                   egg, beaten

1       tbsp      olive oil

Topping:

1       jar        tomatillo salsa (or follow recipe below)

½      cup       queso fresco, crumbled

                    cilantro sprigs

                    lime wedges

Dip chicken in egg, then dredge in breadcrumbs. Combine salt, cumin, and red pepper, and sprinkle evenly over the chicken. Heat oil in a non-stick skillet over medium-high heat. Cook chicken for about 4-5 minutes on each side, until completely done. Top chicken with salsa and queso fresco, then garnish with lime and cilantro.

Tomatillo Salsa:

½      lb         tomatillos, husked

1       clove     garlic

1                   serrano chile

½      c           chopped cilantro

¼      c           chopped onion

1       tsp        fresh lime juice

¼      tsp        salt

Boil water and add tomatillos, garlic and chile for7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, serrano, cilantro, onion, lime juice, and salt in food processor. Pulse until coarsely chopped.

Recipe from Cooking Light           Makes 4 servings