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Meryl

Southwestern Chicken Skillet

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Joined: Dec 19, 2005

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Posted to Thread #18294 at 6:54 pm on May 31, 2010

SOUTHWESTERN CHICKEN SKILLET

(This was delicious! I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.

*Update: Now I double the sauce).

INGREDIENTS:

1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)

DIRECTIONS:

1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).

4 servings.

Edited from Recipezaar

Link: http://www.recipezaar.com/223623


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