Herbed Chicken con Queso

  • Yield servings


Salsa Ingredients
4 quarts water
24 ounces fresh tomatillos
3 cloves garlic
1 -- serrano chili, seeded
1 1/2 cups fresh chopped cilantro
1 tablespoon lime juice
1 -- yellow onion
-- kosher salt (to taste)
Chicken ingredients:
1 cup dried breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup lime juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup unsalted butter
8 -- 6 ounce boneless, skinless chicken breasts, pounded to 1/2" thickness
2 cups shredded oaxaca queso (cheese)
-- Tomatillo Salsa homemade (recipe included) or store bought


Salsa: Boil water, tomatillos, garlic, and peppers for 10 minutes. Drain and rinse. Combine all ingredients in food processor and pulse until combines. Salt to taste.

Chicken: In stainless steel mixing bowl, combine the breadcrumbs through the black pepper. Mix thoroughly. Melt butter. Dip chicken breasts in butter and then bread on both sides. Set aside.

Preheat oven to 350 F. On stove top, heat 1 tablespoon of oil and 1 tablespoon butter in large skillet over medium-high heat. Add chicken and brown on both sides (approximately 4 minutes per side). Remove chicken from pan and place on cookie sheet. Top chicken with shredded cheese and bake for 10 to 15 minutes, until done. Drizzle with cold tomatillo salsa and serve immediately.



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