Chicken Mexicana
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Chicken Mexicana
YIELD Makes 4 servings
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INGREDIENTS
| 4 | boneless skinless chicken breast halves (about 1 pound) |
| 1/4 | teaspoon garlic salt |
| 2 | tablespoons vegetable oil |
| 1 | green bell pepper, chopped |
| 1/2 | cup sliced green onions with tops |
| 2 | to 3 cups hot cooked rice (2/3 to 1 cup uncooked) |
| 4 | ounces pasteurized process cheese spread, cut into cubes |
| 1 | cup medium salsa |
| Additional salsa (optional) | |
| Green onion strips (optional) | |
PREPARATION:
- Sprinkle chicken with garlic salt. Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over; add bell pepper and onions to skillet. Cook 5 minutes or until chicken is no longer pink in center.
- Place rice on serving platter. Remove chicken and vegetables from skillet; reserve drippings in skillet. Arrange chicken and vegetables over rice; cover to keep warm.
- Add cheese spread and 1 cup salsa to skillet. Cook and stir until cheese is melted and sauce is hot.
- Pour sauce over chicken and vegetables. Serve with additional salsa. Garnish with additional green onion strips, if desired.
This recipe appears in:
Mexican
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