I’d put this Cooking Light recipe in the good-but-not-great category. We were perfectly happy with it, but wouldn’t rush to make it again. Can also see it working as soft taco filling. Served with some canned black beans and some jicama tossed with pineapple, lime and chili powder.
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)
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.