Pan Roasted Chicken Breasts in Chipotle Salsa

prep: 10 minutes
cook: 50 minutes
serves: 6

you’ll need…
4 Tbsp. olive oil, divided
3 large tomatoes, with stems removed
1 small onion, cut into wedges
4 garlic cloves
1 chipotle chile with adobo sauce, or to taste
1/3 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
3 (8 oz.) boneless, skinless chicken breasts, cut in half
1/2 cup chopped cilantro

let’s make the salsa…
Heat the Comal Pan on medium high for 3 to 5 minutes. Add 2 Tbsp. of the olive oil and tomatoes.
Roast tomatoes on Comal for 5 to 7 minutes, turning a few times to blister and char the skins; remove from Comal and cool. Repeat with the onions and garlic.
Place vegetables, chipotle chile and salt to taste in a blender or food processor. Pulse for 10 seconds; mixture will be chunky not smooth.
Pour salsa into Farberware 10” Skillet and bring to a boil. Reduce heat to simmer.

let’s make the chicken…
Mix flour, salt and pepper in a shallow bowl. Dredge chicken breasts in mixture; shake off excess.
Heat the remaining 2 Tbsp. of olive oil in the Comal on medium high for 1 to 2 minutes. Add the chicken breasts and cook for 5 minutes or until golden brown. Turn the chicken and cook 5 minutes longer.
Place chicken on top of salsa in the Farberware 10-in. Skillet. Cover and cook for 15 to 20 minutes or until chicken reaches a temperature of 180°F.

it’s ready…
Place one chicken breast on a plate. Spoon 1/4 cup salsa and 1 Tbsp. cilantro over the chicken.

Nutrients per serving
Calories 258, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 66 mg, Carbohydrate 12 g, Protein 28 g, Sodium 292 mg, Fiber 1.5 g

Mama created this recipe for www.seventhavenue.com.