1 (16 ounce) can diced tomatoes
1 (4 ounce) can diced onion
2 cloves garlic, minced
1 (16 ounce) can diced green chile peppers
6 (6 ounce) cans salsa
6 tablespoons lemon juice
1/2 teaspoon ground cumin
1 cup chopped fresh cilantro
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, diced
1/4 cup milk
1 teaspoon grated lime zest
1/4 teaspoon salt
1/8 teaspoon grated lime zest
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix diced tomatoes, diced onion, garlic, green chile peppers, salsa, lemon juice, cumin, cilantro, cream cheese, cream cheese, milk, lime zest and salt.
Place chicken in a large, deep skillet. Cook over medium heat until golden brown, about 5 minutes. Drain on paper towels.
Bake chicken in preheated oven until no longer pink, about 15 minutes. Remove from oven and brush with lime juice and cinnamon. Place on a platter.