Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Salsa:
2 quarts water
1/2lb. tomatillos, husks and stems removed
1 garlic clove
1/2 to 1 serrano chile
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 tsp. fresh lime juice
1/4 tsp. salt

Chicken:
3 slices white bread
4 skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. red pepper
1 large egg, lightly beaten
1 tbsp. olive oil
1/2 cup crumbled queso fresco cheese

To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile;
cook 7 minutes. Drain and rinse with cold water. Combine tomatillos,
garlic, chile, chopped cilantro, onion, lime juice, and 1/4 tsp. salt in a
food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until
coarse crumbs measure 1½ cups. Arrange crumbs on a baking sheet; bake at 350°
for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Combine 1/2 tsp. salt, cumin,
and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken
in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook
4 minutes on each side or until done. Top chicken with salsa, and sprinkle
with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

4 servings