Herbed Chicken Breasts with Tomatillo Salsa

Ingredients     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     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     Cilantro sprigs (optional)     Lime wedges (optional) Preparation     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.     Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon 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