Mexican Salsa Chicken
Mexican Salsa Chicken recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
chicken breasts
skinless, boneless |
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
paprika
|
|
| ½ | teaspoon |
chili powder
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
salsa
|
|
| 4 | ounces |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
skinless, boneless |
|
| 79 | ml |
all-purpose flour
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
paprika
|
|
| 2.5 | ml |
chili powder
|
|
| 45 | ml |
vegetable oil
|
|
| 59 | ml |
salsa
|
|
| 115.6 | ml/g |
monterey jack cheese
shredded |
|
Directions
Pound chicken ¼ 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 to 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.
Rice makes a nice addition to this.
