You are here: Home » Recipes » Herbed Chicken con Queso Herbed Chicken con Queso Yield servings PrintEmail Ingredients Salsa Ingredients4 quarts water24 ounces fresh tomatillos3 cloves garlic1 -- serrano chili, seeded1 1/2 cups fresh chopped cilantro1 tablespoon lime juice1 -- yellow onion -- kosher salt (to taste)Chicken ingredients:1 cup dried breadcrumbs1/4 cup chopped fresh parsley1/4 cup lime juice2 tablespoons olive oil2 teaspoons ground cumin1 teaspoon chili powder1/4 teaspoon kosher salt1/4 teaspoon black pepper1/4 cup unsalted butter8 -- 6 ounce boneless, skinless chicken breasts, pounded to 1/2" thickness2 cups shredded oaxaca queso (cheese) -- Tomatillo Salsa homemade (recipe included) or store bought Instructions Directions 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.