| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Poultry, Vegetables, Mexican | 4 | Servings |
INGREDIENTS
| 1 | 8 oz can tomato sauce | |
| 1/2 | c | Picante sauce |
| 1 | ts | Ground cumin |
| 1/2 | ts | Garlic salt |
| 1/2 | ts | Oregano, crushed |
| 2 | Whole chicken breasts, boned, skinned and split | |
| Salt and pepper as desired | ||
| 2 | md | Onions, cut into 1/2" wedges |
| 2 | tb | Vegetable oil |
| 2 | c | Zucchini, cut into 1/2" cubes(about 1 medium zucchini) |
INSTRUCTIONS
Source: MAINPOUL.ZIP Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper. Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes. Uncover; cook and stir about 1 minute to thicken sauce, if necessary. Serve with additional picante sauce. Serves 4. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“People disappoint. God doesn’t.”