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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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For a speedy main dish, try this south-of-the-border skillet chicken from Naomi Olson of Hamilton, Michigan. I like to serve it with buttered, chopped spinach and a salad of mixed greens, orange wedges and chopped walnuts, she says. Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
1 medium onion, sliced |
1 small green pepper, julienned |
1 cup salsa |
1/4 cup water |
1/2 cup frozen corn, thawed |
1/4 cup shredded mexican cheese blend |
2 tablespoons sour cream |
Directions:
1. In a small nonstick skillet coated with cooking spray, brown chicken on both sides. Add the onion, green pepper, salsa and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in corn. Simmer, uncovered, for 3 minutes or until chicken juices run clear. Sprinkle cheese over chicken. Serve with sour cream. Yield: 2 servings.
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