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