| 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.”