Tortitas de Papas y Masa con Pollo AsadaStrips of pan-grilled chicken are stacked on a crisp potato masa cake for this modern Mexican presentation. The chicken can also be cooked on an outdoor grill, if desired.
Prepare the Potato Masa Cakes, and keep warm in the oven while cooking the chicken.
Rub the chicken with the 2 teaspoons of oil and season with about ¼ teaspoon of the salt.
Heat a stovetop grill pan over medium-high heat and cook the chicken breasts about 4 to 5 minutes per side or until browned with grill marks on the outside, firm to the touch, and no longer pink inside at the thickest part.
Meanwhile, in a skillet, cook the corn with the butter, stirring, until completely heated through, 3 to 4 minutes.
Reserve in the pan off heat.
Remove the chicken to a cutting board and slice thinly crosswise.
Remove the potato cakes from the oven and put 1 cake in the center of each of 4 warm plates.
Arrange the chicken strips equally on top of each potato cake and top each with some salsa and a dollop of sour cream.
Spoon a portion of the corn around the cakes on each plate.