Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Chicken - Mexican Skillet Chicken
Famous Authors (View All Authors)
Southwestern - Chicken -  Mexican Skillet Chicken Post by :R_Hagel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2166

Click below to download : Southwestern - Chicken - Mexican Skillet Chicken (Format : PDF)

Southwestern - Chicken - Mexican Skillet Chicken

1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
4 skinless chicken breasts
1 Tbl canola or olive oil
1 (15-oz) can black beans
1 cup chunky tomato salsa drained and rinsed
1 cup fresh tomato, chopped


Combine chili powder, salt and pepper and sprinkle evenly on both sides of chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 10 minutes, turning to brown both sides. Stir in beans, salsa and tomato. Heat to boiling. Cover, reduce heat and simmer 3 to 5 minutes or until chicken is done and beans are heated through. - 4 SERVINGS

315 calories, 17% calories from fat, 5.5 g fat, 80 mg cholesterol, <1 g saturated fat, 780 mg sodium, 11/2 bread, 5 1/2 meat, 1 vegetable
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Mexican Style Chicken And Rice Casserole Southwestern - Mexican Style Chicken And Rice Casserole

Southwestern - Mexican Style Chicken And Rice Casserole
1 tablespoon vegetable or olive oil 1 large onion, chopped 1 small green bell pepper, cored, seeded & chopped 1 garlic clove, minced 1 can (15-1/2 ounce) red kidney beans drained 1 can (14 1/2 ounces) whole tomatoes, undrained roughly chopped 1 can (14 1/2 ounce) chicken broth 1 can (4 ounce) diced green chilies, undrained 2 cups frozen corn kernels 3/4 cup uncooked long grain white rice 1 teaspoon chili powder Salt & pepper to taste 2 tablespoons all purpose flour 1 teaspoon garlic salt 2 teaspoons paprika 1-frying chicken (2 ½ to 3 pounds) cut into 8 pieces, skin
PREVIOUS BOOKS

Southwestern - Mexican Manicotti Southwestern - Mexican Manicotti

Southwestern - Mexican Manicotti
8 manicotti shells 2 cooked chicken breast halves, diced 1 cup ricotta cheese 1 scallion, sliced 1/4 cup pitted black olives, chopped 1/4 cup pimento, chopped 3 tbsp. chopped fresh parsley or cilantro 1 small clove garlic, minced 1/2 tsp. hot pepper sauce 1/2 cup shredded Monterey Jack-pepper cheese 1 1/2 cup hot tomato salsa Preheat oven to 400'. Grease a 12 x 8 dish. Cook manicotti as on package. Combine chicken, ricotta, scallion, olives, pimento, parsley, garlic, and hot pepper sauce. Use a teaspoon to stuff manicotti shells. Place in prepared dish. Top with cheese and salsa. Bake 20 minutes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT