Southwestern Chicken with Salsa Jam

6 chicken tenderloins

Cumin 

Chili powder

Olive oil spray

Shredded Monterey Jack cheese

1 large tomato, diced

2 chipotle chilis in adobo sauce

Juice of 1 lime

Green onions

(My salsa jam was pretty spicy. I might just use one pepper next time) 

Place tenderloins between pieces of heavy duty plastic wrap and flatten with a meat tenderizer until even thickness  place on a large plate and sprinkle with cumin and chili powder on one side only. 

Spray large skillet with the olive oil spray. Cook the tenderloins until cooked through and lightly browned on both sides. 

Remove to a serving platter or plate so they are in a single layer.  

Place shredded cheese over each tenderloin - I used a little less than a tablespoon on each. 

The heat from the chicken will melt the cheese but it helps to cover with another plate or I use a cover we have to use in the microwave. 

Just cover and set aside while making the salsa jam. 

Combine the tomatoes, diced chipotles and lime juice. 

Put the mixture into the skillet you used to cook the chicken. Heat under the tomatoes begin to get soft. I wanted mine less chunky so I used a potato masher to smash the tomatoes. 

Continue to cook a few minutes. 

Check out those tenderloins. By now the cheese should be a gooey melted topping on the chicken. 

Serve by placing a tenderloin on each plate. Top with some green onions and place a spoonful of the salsa jam on the side. If there is jam left, serve on the side.