Salsa:

2 quarts water

1/2 pound tomatillos (about 10 small), husks and stems removed

1 garlic clove

1/2 to 1 serrano chile

1/2 C. chopped fresh cilantro

1/4 C. coarsely chopped onion

1 tsp. fresh lime juice

1/4 tsp. salt

 

Chicken:

3 (1-ounce) slices white bread

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 large egg, lightly beaten

1 T. olive oil

1/2 C. (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 tsp. 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 tsp. 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.