Mexican Salsa Chicken Recipe - Cooking Index
Mexican Salsa Chicken Recipe - Cooking Index
| 2 | No bone - no skin breast | |
| 1/3 cup | 20g / 0.7oz | Flour |
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 1/8 teaspoon | 0.6ml | Paprika |
| 1/2 teaspoon | 2.5ml | Chili powder |
| 3 tablespoons | 45ml | Oil |
| 1/4 cup | 59ml | Salsa |
| 4 oz | 113g | Shredded mont jack cheese |
Pound chicken 1/4 inch thick. In shallow dish combine flour, garlic powder, paprika and chili powder. Coat chicken with flour mixture.
Heat oil in large skillet over med-high heat. Cook in oil 3-4 minutes each side until lightly browned and no longer pink. Reduce heat, spoon 1T of salsa onto center of each piece of chicken. Sprinkle with cheese. Cover and cook until cheese melts. Serve with additional salsa.
Makes 4 servings.
Rice makes a nice addition to this.
By Jackie Hetrick in "Tender Loving Cooking"
Source:
Mitzi Perdue
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