Herbed Chicken con Queso

  • Yield: servings


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