Sauteed Chicken Breasts with Pico de Gallo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although Mexican cuisine usually involves a variety of complex flavors, you'll find three base ingredients in most dishes: tomatoes, white onions, and chiles. Here we use jalapeño peppers in the pico de gallo, which give a nice kick, but you can substitute the hotter serrano chile if you're a fan of spicy foods. Serve the sautéed chicken breasts with cilantro rice. Ingredients:
1 cup chopped, seeded tomato |
1/3 cup chopped white onion |
1 jalapeño pepper, finely chopped |
2 1/2 tablespoons canola oil, divided |
1/2 teaspoon salt, divided |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.
2. Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with pico de gallo.
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