RECIPE: REC: Southwestern Chicken Skillet - really good!

RECIPE:

meryl

Well-known member
I made this a few days ago when I was looking for an easy, quick recipe for chicken breasts.

For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.

SOUTHWESTERN CHICKEN SKILLET

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)

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

http://www.recipezaar.com/223623

 
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