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We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.
Mexican pork chorizo is a smoky sausage that boosts the flavor of lean chicken breast. In this fast Mexican-inspired chicken dish, we add chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. If you can't find chorizo, look for spicy turkey sausage instead. Queso fresco is a crumbly salty Mexican cheese that doesn't melt easily. If you want stringy melted cheese instead, opt for Monterey Jack. Shred it on top of the chicken before serving.
How to Make It
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.
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.
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