| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken-pl, Skillet-pl | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil, up to 2 |
| 8 | oz | Boneless skinless chicken |
| breast | ||
| 1 | Yellow squash or zucchini | |
| Peeled garlic clove | ||
| Green or red salsa broth, or | ||
| tomato juice or water | ||
| Olive oil or butter | ||
| optional | ||
| Ground cumin | ||
| Salt and pepper |
INSTRUCTIONS
In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 732
Calories From Fat: 243
Total Fat: 27.1g
Cholesterol: 292.4mg
Sodium: 949.9mg
Potassium: 1099.9mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 111.7g