SALSA ROJA CHICKEN

Salsa Roja Chicken image

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.

Provided by Sherbg

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 37m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
¼ cup all-purpose flour, or more as needed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 (15 ounce) can diced tomatoes
1 cup tomato salsa
1 tablespoon chili powder
½ teaspoon ground cumin
½ cup chicken stock
2 tablespoons freshly squeezed lime juice
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

Steps:

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.
Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
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.
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.
Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 13.8 g, Cholesterol 89.3 mg, Fat 12.1 g, Fiber 2.4 g, Protein 32.1 g, SaturatedFat 5 g, Sodium 698.7 mg, Sugar 3.4 g