Salsa Roja Chicken

Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.

• Preparation Time: 25 mins
• Cooking Time: 12 mins
• Total Time: 37 mins
• Calories: 297 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• ½ cup chicken stock
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon olive oil, or as needed
• 1 (15 ounce) can diced tomatoes
• ¼ cup all-purpose flour, or more as needed
• 2 tablespoons freshly squeezed lime juice
• 1 ½ pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
• 1 cup tomato salsa
• 4 ounces crumbled cotija cheese, divided
• 1 (6 inch) corn tortilla, cut into 1/2-inch squares
• 1 cup stemmed and chopped fresh cilantro leaves

Recipe Instructions

Step 1

Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.

Step 2

Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.

Step 3

Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.

Step 4

Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.

Step 5

Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.