Chef's Notes

Gently poaching lean white meat in salsa infuses chicken with flavor, as well as keeping it nice and juicy! Can substitute avocado for homemade/store bought guacamole for convenience and extra flavor!

Directions

1.Preheat oven to 450°F. Line a large baking sheet with foil and coat with cooking spray. Arrange 4 tortillas on baking sheet.

2. Cut the chicken breasts into thin, flat cutlets lengthwise. In a nonstick 10-inch skillet, combine the broth and salsa. Heat to a simmer on high. Add chicken to skillet and reduce heat to medium. Cover and cook 7-8 min., until cooked through, turning over once halfway through.

3. Meanwhile, chop the cilantro and shred the cheese. Pit, peel, and thinly slice the avocado.

4. Transfer chicken to a cutting board and finely chop. Divide chicken among tortillas on baking sheet. Top with cheese, avocado, cilantro, and remaining 4 tortillas. Coat tops of quesadillas with cooking spray. Bake 10-12 min. until tops and bottoms are golden brown and crisp, turning over once halfway through.

Serve with additional cilantro and salsa.