Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco
Photo by Randy Mayor

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon fresh lime juice
  • ½ pound tomatillos (about 10 small), husks and stems removed
  • 3 (1-ounce) slices white bread
  • Cilantro sprigs (optional)
  • ½ pound tomatillos (about 10 small), husks and stems removed
  • 1 large egg, lightly beaten
  • + 52 more ingredients
    • 1 tablespoon olive oil
    • ½ to 1 serrano chile
    • ½ to 1 serrano chile
    • ¼ teaspoon ground red pepper
    • 3 (1-ounce) slices white bread
    • ½ cup chopped fresh cilantro
    • ½ cup (2 ounces) crumbled queso fresco cheese
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¼ cup coarsely chopped onion
    • ½ cup (2 ounces) crumbled queso fresco cheese
    • Lime wedges (optional)
    • ¼ teaspoon ground red pepper
    • ½ cup chopped fresh cilantro
    • 1 tablespoon olive oil
    • Lime wedges (optional)
    • 1 garlic clove
    • ¼ cup coarsely chopped onion
    • 2 quarts water
    • ½ teaspoon salt
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon fresh lime juice
    • Salsa:
    • ¼ teaspoon salt
    • 3 (1-ounce) slices white bread
    • 1 large egg, lightly beaten
    • ½ cup (2 ounces) crumbled queso fresco cheese
    • 2 quarts water
    • Chicken:
    • Lime wedges (optional)
    • ½ teaspoon ground cumin
    • Lime wedges (optional)
    • Cilantro sprigs (optional)
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • 1 tablespoon olive oil
    • 1 large egg, lightly beaten
    • ¼ teaspoon ground red pepper
    • 1 garlic clove
    • Chicken:
    • ¼ teaspoon ground red pepper
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • Chicken:
    • Cilantro sprigs (optional)
    • ¼ teaspoon salt
    • Cilantro sprigs (optional)
    • 1 large egg, lightly beaten
    • ¼ teaspoon salt
    • ½ teaspoon ground cumin
    • ½ cup (2 ounces) crumbled queso fresco cheese
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Salsa:

Preheat oven to 350°. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold 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 un...

View full recipe at My Recipes

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