Herbed Chicken Breasts With Tomatillo Salsa

May 20, 2020
Created by Harmons
45 minutes
Serves 4
  • 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
  • Honey
  • Chicken
  • 2 (6 oz) skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp ground red pepper
  • 2 Tbsp olive oil
  • 2 cups whole wheat breadcrumbs
  • 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, honey 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.