Chicken Breast with Squash Dinner and Salsa Sauce (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 to 2 tablespoons olive oil |
8 ounces of boneless, skinless chicken breast |
1 yellow squash or zucchini |
peeled garlic clove |
green or red salsa broth, tomato juice, water |
olive oil or butter, optional |
ground cumin |
salt and pepper |
Directions:
1. In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.
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