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Mexican Herbed Chicken
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Description
This is a simple weeknight meal that is very flavorful. If you prefer not to fry the chicken, you may bake it also. Serve with rice and tortillas.
Ingredients
- FOR THE SALSA:
- 6 whole Tomatillos, Husks Removed And Rinsed
- 2 whole Jalapenos, Stems Removed (you May Use One For Less Heat, And Remove Seeds)
- 2 cloves Garlic, Minced
- ½ whole White Onion
- 2 Tablespoons Cilantro, Chopped
- ¼ teaspoons Salt
- _____
- FOR THE CHICKEN:
- 1 cup Bread Crumbs
- ½ teaspoons Cumin
- ½ teaspoons Mexican Oregano
- ½ teaspoons Salt
- ¼ teaspoons White Pepper
- ¼ teaspoons Thyme
- ¼ teaspoons Ground Red Pepper
- ¼ teaspoons Ground Habanero Pepper
- 2 whole Eggs, Lightly Beaten
- ½ cups Oil, For Frying
- 3 whole Boneless, Skinless Chicken Breasts
- ⅓ cups Queso Freso, Crumbled
- 1 whole Lime, Cut Into Quarters
- 2 teaspoons Cilantro For Garnish
Preparation
To prepare the salsa, fill pot with enough water to cover tomatillos. Add jalapenos, too. Bring to a boil and simmer about 7 minutes, until tomatillos are a light golden brown color. Using a slotted spoon, remove tomatillos and jalapeno and place into a blender. Add about 1/2 cup of remaining water and discard the rest. Blend 2–3 minutes until smooth. Add garlic cloves, onion, cilantro and salt, blend another 2 mintues until smooth. Set aside.
Place bread crumbs into a bowl, add spices and mix well. In another bowl, whip eggs lightly. Set both bowls aside. Place chicken between two sheets of heavy duty plastic wrap and pound to 1/2 inch thickness using a meat mallet.
Heat a skillet with oil. Dip chicken into the egg mixture; dredge in breadcrumbs. Add chicken to the skillet of oil and cook 4–5 minutes on each side until golden brown. Repeat steps for remaining chicken.
Top each peice of chicken with salsa and queso fresco. Garnish with limes and cilantro sprigs if desired.
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