Super-Quick Salsa Chicken
Super-Quick Salsa Chicken is a gluten free main course. This recipe serves 4. For $2.17 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 15g of fat, and a total of 510 calories. This recipe from Betty Crocker requires sour cream, salsa, salt, and zucchini. From preparation to the plate, this recipe takes approximately 30 minutes. A few people made this recipe, and 22 would say it hit the spot. This recipe is typical of Mexican cuisine. With a spoonacular score of 75%, this dish is good. Similar recipes include Coconut Chicken: Super Quick -Super Easy- Super Yum, Super Quick Roasted pepper salsa, and QUICK AND EASY AND SUPER SKINNY: SOUTHWESTERN SPICED SALMON WITH BLACK BEAN, CUCUMBER AND MANGO SALSA.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro
1/4 teaspoon pepper
1 cup uncooked regular long-grain white rice
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 teaspoon salt
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 cup sour cream
2 tablespoons olive or vegetable oil
2 cups water
1 medium zucchini, chopped (2 cups)
Equipment:
plastic wrap
meat tenderizer
rolling pin
frying pan
Cooking instruction summary:
1 Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm. 3 In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated. 4 Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.
Step by step:
1. Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center.
3. Remove chicken from skillet; cover to keep warm.
4. In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated.
5. Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.
Nutrition Information:
covered percent of daily need
