- 1 1/2 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
- 1/4 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
- 1/2 teaspoon ground cumin
- 1/2 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
- 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.
09/25/2019
recipepes.com
salsa roja chicken, recipe
PT15M
PT1H
5
455 calories
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