Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco
Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco is another great Cooking Light Recipe. If you don’t have time to make homemade salsa and breadcrumbs, store-bought can be substituted and it’s still good. Also, if you can’t find queso fresco, feta works as a substitute.
For the chicken, I stuck with the recipe, but used chicken tenders. This is also a good time-saver since you don’t have to pound out the chicken breasts and tenders cook faster anyway.
For the Tomatillo Salsa, I made a couple of changes. I used two Roasted Green Chiles instead of the one called for in the recipe, and added a little extra lime juice.
When I took the salsa out of the food processor and tasted it, it was missing something in terms of depth of flavor. I think it needed more garlic from the outset. I added a dash or two each of garlic powder and cumin and that really helped.
I like to serve this with Hot Mexican Rice and garnish it with lime wedges and cilantro. Warm flour tortillas on the side are great for soaking up extra salsa and cheese. The tomatillo salsa or “salsa verde” tastes great on its own with chips.
Tagged with breadcrumbs, Chicken breast, cilantro, feta, lime, mexican rice, onions, queso fresco, roasted green chile, salsa verde, tomatillo salsa
