Herbed Chicken Breasts with Tomatilla Salsa and Cotija

October 2, 2020
Created by Harmons
1 hour
Serves 4
  • Tomatillo Salsa
  • 2 qt water
  • 1/2 lb tomatillos, husks and stems removed
  • 2 cloves garlic
  • 1 jalapeno chile
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup coarsely chopped onion
  • 1 tsp fresh lime juice
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • Pinch of sugar or drop of honey
  • Chicken
  • 2 (6 oz) skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • 2 Tbsp olive oil
  • 1 cup whole wheat bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup crumbled cotija cheese
  • Lime wedges
  • Salsa

Preheat oven to 350°.

In a medium saucepan over high heat, bring water to boil. Add tomatillos, garlic and chile and cook, 5-7 minutes. Transfer to colander and rinse with cold water.

In a food processor or blender, add tomatillos, garlic, chile, cilantro, onion, lime juice, salt, sugar and cumin. Pulse until coarsely chopped. Set aside.

Cut each breast in half, horizontally. Place each chicken breast cutlet between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound to 1/2″ thickness. In a small bowl, combine salt, pepper, cumin and red pepper. Remove plastic and sprinkle evenly over both sides of chicken.

Heat oil in a large nonstick frying pan over medium-high heat.

Place breadcrumbs in a shallow dish. Place eggs in another shallow dish. Dip chicken in egg then dredge in breadcrumbs. Add to pan and cook until an instant-read thermometer registers 165°, about 5-7 minutes. Sprinkle on cotija and serve with lime wedges and salsa.