Salsa Roja Chicken

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

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.
Salsa Roja Chicken

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

Categories

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