Salsa Roja Chicken recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes

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

Nutrition Info

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
servingSize: -
sodium: 698.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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