When I worked as a waitress in a fancy restaurant, this was one of the entrees. It is simple to make, yet tastes so yummy. The original recipe called for the chicken to be dipped in four, the only change was to dip it in cornstarch instead. Use your favorite salsa (I prefer fresh, but whatever suits your fancy will work for you). And, you will note that I have a Woodchuck cider in the background. It's gluten free and goes great with Mexican. Enjoy!
chicken breasts, pounded thin or buy the thin cutlets
shredded cheddar (I prefer), jack, or any mixture of cheese
Coat chicken breasts with cornstarch. In skillet, over medium heat, melt some butter (needs to be sizzling, but not burning), add coated cutlets to pan. Cook until browned on one side, turn over and cook until done. Place on cookie sheet. Cover with salsa, then cheese. Put under broiler until cheese starts to bubble. (I like my cheese a little brown, but take out when you like.) Take out and serve with side of your choice.
If serving for company, cook chicken on stove top, then hold. Preheat over to 400, add salsa and cheese, and cook until warmed through. If you want cheese brown, put under broiler for a minute.