Chicken with Chorizo and Tomato Salsa

By angelahon

Chicken with Chorizo and Tomato Salsa

Ingredients

• 2 ounces Mexican pork chorizo
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin seeds, crushed
• 1 1/2 teaspoons canola oil
• 1 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely chopped red onion
• 2 tablespoons lime juice
• 1 teaspoon chopped seeded jalapeño pepper
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). Sprinkle chicken evenly with salt, black pepper, and cumin seeds. Add oil to drippings in pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

2. Add tomato to pan; cook 3 minutes. Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons chorizo mixture and 2 tablespoons cheese.