Rosa Mexicano Kitchen Recipes

Pollo en Salsa de Piña / Chicken in Pineapple Salsa
Serves 4

Ingredients:
2.5 lbs skinless, boneless chicken breast (4 pieces, 10 oz each)
1 tablespoon vegetable oil
1 jar Rosa Mexicano Kitchen Salsa de Piña / Pineapple Salsa
10 sprigs fresh cilantro (optional)
Salt

Steps to Make:
• Heat the oil in a 12 inch sauté pan. Make sure that the pan has a lid.
• Season the chicken with salt on all sides.
• Sear the chicken breasts for 3 minutes on each side at medium high heat.
• Pour the Rosa Mexicano salsa over the chicken, cover with lid and allow to simmer for 15 minutes or until chicken is done.
• You may need to add 1/4 cup water as the liquid evaporates while cooking.
• Check for salt and add more if necessary.
• While the chicken is simmering, chop the cilantro sprigs to add on top of the chicken once the pieces are on the serving dish.

Note:
We suggest serving with hot corn or wheat tortillas, some steamed rice and black beans.
Another possible variation is to add a half cup of grated Mexican cheese at the end of the cooking time, simmer until cheese is fully melted and then serve.