Pepita-Crusted Chicken Breasts with Tomatillo Salsa and Queso Fresco

Here's another Southwestern-style chicken recipe. You can mix and match with this recipe from last week. Serve the pepita-crusted chicken with the guacamole sauce. Or the cumin-dusted chicken with the tomatillo salsa. Or go whole-hog (whole-hen?) and serve all at once and let your family or guests come up with their own favorite combinations.

Hint: the combination of bread crumbs and chopped pumpkin seeds also makes a great crusting for fish. Try it with tilapia or catfish.

Pepita-Crusted Chicken Breasts with Tomatillo Salsa and Queso Fresco

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), 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 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons raw shelled pepitas (pumpkin seeds), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese


Preheat oven to 350°.

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 teaspoon 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 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Toss with chopped pumpkin seeds.

Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumb-pepita mixture in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumb-pepita mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes and turn over. Place in 400 degree oven and bake 10 minutes or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.