Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 297
- Carbohydrate: 14g
- Fat: 12g
- Fiber: 2g
- Protein: 32g
- Sugar: 3g
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