It has definitely been awhile since I have posted a recipe; It's been a rather busy month of May with moving, certification exam, and preparing for my wedding. Can't wait to begin making recipes for two people! This photo does not give the recipe justice (as it was taken with my iPhone). Also, I got the pan a little too hot at first so it gave the chicken that dark brown tint. Served with Spanish rice, this was a really easy weeknight meal that does not disappoint in flavor. Hope you enjoy!
- 1 lb boneless chicken breast halves, pounded to 1/2" thickness
- 3 slices white bread
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp red pepper
- 1 egg, lightly beaten
- Tomatillo salsa
Preheat oven to 350 degrees. Place bread slices in food processor and process until large crumbs. Spread evenly on baking sheet and bake for 3 minutes or until lightly browned. Cool completely. Meanwhile, sprinkle chicken with spice mixture. Heat 1 tbsp olive oil over medium heat in large nonstick skillet. Place egg and breadcrumbs in separate, shallow bowls. Dip chicken in egg and dredge in breadcrumbs. Place chicken in skillet and cook 4 minutes on each side or until cooked through. Careful not to burn breadcrumbs by pan being too hot. Top with salsa and queso fresca cheese if desired.