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| 2 lbs |
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split chicken breasts bone-in |
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| 1/4 tsp |
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pepper |
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| 1/2 tsp |
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dried oregano |
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| 1 Tbs |
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canola oil |
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| 1 |
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medium onion, peeled and cut in chunks |
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| 1 cup |
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sweet green bell pepper, seeded and thinly sliced |
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| 1 tsp |
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minced garlic |
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| 1 1/2 cups |
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Chipotle-style chunky salsa |
|
| 1/2 cup |
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water |
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| 1 cup |
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fresh whole kernel corn (fresh, frozen or no-salt added canned) |
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| Remove skin and fat from chicken breasts. Sprinkle with pepper and oregano. Saute chicken in hot oil in large nonstick skillet over medium-high heat, until golden brown on both sides. Remove from pan. Add onion chunks, pepper slices and garlic to same skillet and saute until vegetables are soft. Stir in salsa and water. Return chicken to skillet, reduce heat to low, cover and simmer about 25-30 minutes until chicken reaches an internal temperature of 170°F. Add corn, stirring well. Cook about 5 more minutes or until heated throughout. Serve with rice and a mixed green salad. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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