\u00c2\u00a0<\/p>\n
Salsa: <\/span><\/p>\n 2 quarts water <\/span><\/p>\n 1\/2 pound tomatillos (about 10 small), husks and stems removed <\/span><\/p>\n 1 garlic clove <\/span><\/p>\n 1\/2 to 1 serrano chile <\/span><\/p>\n 1\/2 C. chopped fresh cilantro <\/span><\/p>\n 1\/4 C. coarsely chopped onion <\/span><\/p>\n 1 tsp. fresh lime juice <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Chicken: <\/span><\/p>\n 3 (1-ounce) slices white bread <\/span><\/p>\n 4 (6-ounce) skinless, boneless chicken breast halves <\/span><\/p>\n 1\/2 tsp. salt <\/span><\/p>\n 1\/2 tsp. ground cumin <\/span><\/p>\n 1\/4 tsp. ground red pepper <\/span><\/p>\n 1 large egg, lightly beaten <\/span><\/p>\n 1 T. olive oil <\/span><\/p>\n 1\/2 C. (2 ounces) crumbled queso fresco cheese <\/span><\/p>\n Cilantro sprigs (optional) <\/span><\/p>\n Lime wedges (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 350\u00c2\u00b0. 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\u00c2\u00b0 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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)…<\/p>\n