Wednesday, October 17, 2012

Salsa Chicken {recipe #59}

I stumbled across this recipe in a rush and it ended up being amazing for how easy it was! Kyle even commented that it got him to eat lots of veggies and like them!

Salsa Chicken

Borrowed, Adapted and Enjoyed from Big Book of Slow Cooker, Casseroles and More. 

1 cup uncooked regular rice
2 cups water
4 boneless skinless chicken breasts {1 1/4 lb}
2 T. olive oil or vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1 medium zucchini, chopped {2 cups}
1 cup chunky style salsa
1 can (11 oz) sweet corn, drained
1/4 cup sour cream
2 T. chopped fresh cilantro

1) Cook rice in water as directed on package.
2) Meanwhile, between pieces of plastic wrap or waxed paper flatten chicken breasts with the flat side of a meat mallet until they are 1/4 inch thick. 
3) In a skillet, heat 1 T of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, cook for 6-10 minutes, turning once until golden brown on each side and no longer pink in the middle. Remove and keep warm.
4) In the same skillet, heat remaining tablespoon of oil. Add zucchini, cook for 3 minutes. Stir in salsa and corn. Reduce heat to medium, cook 2 minutes longer or until thoroughly heated. Serve chicken over rice, top with vegetables top with sour cream and cilantro.

What is your favorite super quick dinner?

All for now,


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