Recipes

Queso fresco is a Mexican cheese that's mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.

Salsa:
2 quarts water
½ pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
½ to 1 serrano chile
½ cup chopped fresh cilantro
¼ cup coarsely chopped onion
1 teaspoon fresh lime juice
¼ teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
½ cup (2 ounces) crumbled queso fresco
Cilantro sprigs (optional)
Lime wedges (optional)

1. Preheat oven to 350°.

2. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos mixture, chopped cilantro, onion, lime juice, and ¼ teaspoon salt in a food processor or blender; pulse 4 or 5 times or until coarsely chopped. Set aside.

3. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1½ cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

4. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or rolling pin. Combine ½ teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

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

6. 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. Yield: 4 servings (serving size: 1 chicken breast half, ¼ cup salsa, and 2 tablespoons cheese).

CALORIES 364 (26% from fat); FAT 10.7g (sat 3.2g, mono 4.5g, poly 1.6g); PROTEIN 47.1g; CARB 17.7g; FIBER 2g; CHOL 162mg; IRON 3mg; SODIUM 770mg; CALC 169mg