Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

I have been on the chicken band wagon for a lot of this journey, so why stop now?  I decided to make another relatively quick meal.  I love salsa and I like tomatillo salsa, so I figured why not!  I've never made salsa like this from scratch, typically it's tomato salsa or guacamole.  I love guacamole.  OK OK I love the taste of the southwest! 

Reviews:

Cody: I didn't give him the full dish as I tasted the salsa before hand, it's perfect for me, too hot for the boys.  He had the chicken with mac and cheese.

Brendan: ZzZzZzZzZzZzZzZzZzZzZzZz

Holly: Ok, I have one word for this recipe...CRACK!!!!!!! Oh my goodness am I in love or what? I seriously hope Brendan wakes up or I'm going to end up eating his!!!!  The spicy heat from the salsa hits your tongue just before the cooling effect of the cheese hits, it's like a fantastic explosion of flavor in my mouth!!!
Another iPhone picture, Kevin has the camera!

Fantabulous!!

RECIPE

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile (I was unable to get serrano, I substituted 1 whole jalapeno, seeds and all
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves (I used 3 3oz)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese
Cilantro sprigs (optional)
Lime wedges (optional)

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 until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Nutritional Information
Calories:364 (26% from fat)
Fat:10.7g (sat 3.2g,mono 4.5g,poly 1.6g)
Protein:47.1g
Carbohydrate:17.7g
Fiber:2g
Cholesterol:162mg
Iron:3mg
Sodium:770mg
Calcium:169mg