Ingredients
-
1
-
1/4
-
1/4
-
4
-
1
-
1
-
1/3
-
1
-
1
-
-
-
-
-
-
Directions
Skillet Spicy Mexican Chicken, This is a quick and easy one skillet meal Very tasting and filling Serve with a salad and you are all set for a quick meal , This was very tasty – spicy too I did not have salsa so I ‘improvised’ with Rotel mixed with picante sauce Other than that, followed the recipe exactly as written The chicken turned out nice and tender and very flavorful – I liked the spices rubbed on before cooking To be honest, I’m not crazy about corn, so I could have done without it, but DH really enjoyed the whole meal I’ll make this again as I like that it is nicely balanced nutritionally – but I might swap out the corn for carrots Thanks for posting – made for ZWT8 and the Herbaceous Curvaceous Honeys!, Made for Potluck Tag This was okay and not really spicy at all I added additional chili powder and cumin Served with rice abd a sude salad
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Steps
|
1
Done
|
Mix Chili Powder, Salt and Pepper. Sprinkle Evenly Over Both Sides of Chicken Breast Halves. |
|
2
Done
|
Heat Oil in 10-Inch Skillet Over Medium Heat. Cook Chicken in Oil 8 to 10 Minutes, Turning Once, Until Juice Is No Longer Pink When Centers of Thickest Pieces Are Cut. |
|
3
Done
|
Stir in Beans, Corn and Salsa. Heat to Boiling; Reduce Heat. |
|
4
Done
|
Cover and Simmer 3 to 5 Minutes or Until Vegetables Are Hot. Sprinkle With Cilantro If Desired. |
