Tuesday, January 5, 2010
Quick Bites: Salsa Chicken and Mexican Rice
Chicken Salsa with Mexican Rice (Serves 2 - multiply as needed)
2 8-10 oz skinless,boneless chicken cutlets
1/2 cup of salsa ( I used Jack's Special Medium Salsa)
1 bag of El Paso microwaveable Mexican Rice ( done in 60 seconds and comparable to restaurant style)
Thin out chicken breasts with a tenderizing mallet. Cook in heated grill pan, turning every 2-3 minutes. Cook instant rice in microwave; remove and vent to cool. Heat salsa in microwave for about 45 seconds or warm in small sauce pan. When chicken is done, top each breast evenly with salsa. Place on top of rice and enjoy!