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If you're really pressed for time, you can use bottled salsa and add some fresh chopped onion to liven it up.
If the dish is too hot for you, skip the Tabasco and cut the pepper back to a single 1/4 tsp.
If you want more heat, try Tabasco's new Habanero sauce! Weee, it's hot!!
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| Mexican Chicken with Fresh Salsa |
Ingredients
(4 servings - 32g protein - 8g carbohydrate per serving)
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| 4 |
chicken breasts, boneless, skinless |
| 2 tbsp |
olive oil |
| 2 tbsp |
butter |
| 1/4 tsp |
salt |
| 1/4 tsp |
black pepper |
| 4 medium |
zucchini |
| 4 tbsp |
olive oil |
| 4 medium |
plum tomatoes, chopped |
| 4 tbsp |
lemon juice |
| 1/3 tsp |
tarragon (dried) |
| 1/3 tsp |
mint (dried) |
| 1/3 tsp |
oregano (dried) |
| 1/4 tsp |
garlic, minced |
| 1/2 tsp |
salt |
| 1/4 tsp |
black pepper |
| 1 dash |
Tabasco or other pepper sauce |
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- Rinse chicken breasts and pat dry with paper towels.
- In a large skillet, heat oil and butter.
- Brown the chicken for 5 minutes on each side.
- Sprinkle with salt and pepper.
- Cover chicken and cook over low heat for 20 minutes, turning several times to baste while cooking.
- Dice zucchini.
- In second skillet, heat 2 tbsp oil.
- Saute zucchini until crisp, yet tender.
- Stir in tomatoes.
- Add remaining oil, lemon juice, herbs, garlic, salt, pepper, and pepper sauce.
- Stir well.
- Remove from heat.
- Serve chicken by spooning salsa over each piece.
- Garnish with tomato wedges, if desired.
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