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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This zesty chicken dish from Margaret Allen of Abingdon, Virginia comes together in a flash. But it's so saucy and delicious, it's certainly good enough for company, and perfect for those busy weeknights. Ingredients:
2 teaspoons ground cumin, divided |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic salt |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
1/2 cup picante sauce |
1/4 cup water |
1 teaspoon reduced-sodium chicken bouillon granules |
Directions:
1. Combine 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, brown chicken in oil both sides.
2. Combine the picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken is no longer pink.
3. Remove chicken and keep warm. Cook and stir the sauce over medium-high heat for 3-5 minutes or until thickened. Serve with chicken. Yield: 4 servings.
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