| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole no bone,no skin breast |
| 1/3 |
c |
Flour |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Paprika |
| 1/2 |
ts |
Chili powder |
| 3 |
tb |
Oil |
| 1/4 |
c |
Salsa |
| 4 |
oz |
Shredded Mont Jack cheese |
INSTRUCTIONS
Pound chicken 1/4 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 3-4 mins 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. Makes 4 servings.
Rice makes a nice addition to this.
By Jackie Hetrick/Tender Loving Cooking Shared by Lisa Greenwood
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”