Salsa Roja Chicken

• 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

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.

skinless, allpurpose flour, salt, olive oil, tomatoes, tomato salsa, chili powder, ground cumin, chicken stock, freshly squeezed lime juice, cotija cheese, corn tortilla, cilantro

Taken from www.allrecipes.com/recipe/246945/salsa-roja-chicken/ (may not work)