Ingredients:
-1 c. white rice
-2 c. water
-4 boneless skinless chicken breasts (1 1/4 lb)
-2 T. olive oil
-1/2 t. salt
-1/4 t. pepper
-1 medium zucchini, chopped (2 c.)
-1 c. salsa (I used my peach salsa b/c that's what I had on hand...see previous recipe)
-1 can corn
-1/4 c. sour cream***
-2 T. chopped fresh cilantro
***I made a cilantro-ranch dressing instead of using sour cream. (mix about 1/2 c. nonfat ranch with the 2 T. cilantro)
Directions:
1. Cook rice in water as directed on package. Meanwhile, between pieces of waxed paper, place chicken smooth side down and gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In 12-inch skillet, heat 1 T. oil over med-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6-10 min, 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 T. oil. Cook zucchini in oil 3 min, 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 (or dressing) and cilantro.
No comments:
Post a Comment