Saucy Mexican Chicken
By kml9876 | Published on Tuesday November 03, 2009 | Categories: Food | Main Entree

This recipe is located here. It can also be found on page 62 of the Kraft foods  - food & family Holiday '09 issue.

I am not sure what I loved more about this recipe the fact that it had only four ingredients, had so few steps, that it only required one pan to cook in, or that my husband and toddler both loved it. My son is young and hardly ever wants to eat chicken, but this meal was a hit with him! My husband said it is a keeper. I really enjoyed it as well. When I make this again I will serve it with sour cream. I might also think about putting in refried beans thought the black beans were much better than I thought they would be.

1 lb. boneless skinless chicken breast halves  (I used 3 large breasts and pounded them thin)
1 jar  (16 oz.) of salsa
1 can (15 oz.) black beans, rinsed
1 cup of shredded cheddar cheese

  1. Pound the chicken breasts thin.
  2. Cook the chicken in nonstick skillet on medium-high heat for 4 min. on each side or until browned on both sides.
  3. Next add the salsa and beans. Bring it to a boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165F).
  4. Top the chicken with the cheese. Remove the pan from heat. Let stand, covered, 5 min. or until cheese is melted.

Article: Saucy Mexican Chicken
Categories: Food | Main Entree
Description: A simple yet satisfying meal
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Author: kml9876