Herbed Chicken Breasts With Tomatillo Salsa and Queso Fresco

From Cooking Light--this one is wonderful!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  quarts water
• 1⁄2 lb  tomatillo, about 10 small, husks and stems removed
• 1  garlic clove
• 1⁄2 serrano chili, 1/2-1, depending on desired heat
• 1⁄2 cup fresh cilantro, chopped
• 1⁄4 cup onion, chopped
• 1  teaspoon fresh lime juice
• 1⁄4 teaspoon salt
• 3  slices  white bread
• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon  ground red pepper
• 1  large egg, beaten
• 1  tablespoon olive oil
• 1⁄2 cup queso fresco, crumbled
•  lime wedge (optional)
•  fresh cilantro stem (optional)

Directions

1. Preheat oven to 350°F.
2. Salsa: Bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minute Drain and rinse with cold water. Combine tomatillos, garlic, chile, 1/2 c cilantro, onion, lime juice, and 1/4 t salt in food processor or blender; pulse 4-5 times or until coarsely chopped. Set aside.
3. Chicken: Place bread in food processor and pulse 10 times or until coarse crumbs measure 1 1/2 cup Arrange crumbs on a baking sheet; bake 3 min or until lightly browned. Cool completely.
4. Pound chicken until 1/2 inch thick. Combine 1/2 t salt, cumin, and pepper; sprinkle evenly over chicken.
5. Place crumbs in a shallow dish. Place egg in another. Dip chicken in egg and dredge in crumbs.
6. Heat oil in large nonstick skillet over med-high. Add chicken and cook 4 minutes on each side or until done. Top chicken with salsa and sprinkle with queso fresco. Garnish with cilantro and lime.