1 cup cilantro leaves, plus extra leaves for garnish
2 chipotle chilies (approximately 3 Tablespoons), canned in adobo sauce
1 Tablespoon cider vinegar
Vegetable oil for cooking
Sprinkle chicken cutlets with spice rub. Refrigerate for 30 minutes.
In a food processor, add olive oil, jam, garlic, cilantro, chipotles and vinegar. Purée until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Sauté cutlets for about 3 minutes on each side, or until almost done. Pour sauce over cutlets. Cover and simmer 3 minutes, or until the cutlets are cooked through and the sauce is hot and bubbly.