Saturday, October 30, 2010

Skillet Mexican Chicken

8 chicken tenders (or 4 breasts halved)
1- 1 1/2 c. of your favorite salsa
1/2 c. corn, canned or frozen, thawed
1/3 c. shredded Mexican cheese
1/4 c. fresh cilantro
1-2  tsp. olive oil
salt & pepper

Season chicken liberally with salt & pepper. Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, turning once until center is no longer pink (usually 6-8 minutes). Top chicken with salsa, corn and cheese. Reduce heat. Cook covered 1 minute or until cheese melts. sprinkle with cilantro. Serve with rice.

This recipe can be halved, doubled, tripled, you name it. Don't worry about exact measurements. I usually just eyeball it, you can't go wrong. 

1 comment:

Alli grins said...

My mouth is watering! Your pictures are so appetizing. Looks good, Nats!

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