Chicken Tostados

Preheat oven to 225 degrees.

For tostado shells:

Heat canola oil (approximately 1/8 inch depth) in a pan until almost smoking. One at a time, fry corn tortilla until brown on both sides, approximately 1 minute on each side. Remove and place on a towel-lined plate. Place tostado shells on a cookie sheet and keep warm in the oven.

In a clean pan, saute chicken over medium heat until it starts to brown. (Use a nonstick pan or add a little oil to the pan.) Add salsa and continue cooking for 4-5 minutes until chicken is cooked through. Remove shells from the oven to assemble and change the oven setting to broil. Divide chicken mixture onto 6 tostado shells. Add diced tomatoes and grated cheese. Place in the broiler briefly to melt the cheese.