As you can see I’m all about simple and easy recipes. I try a lot before I find ones that are good enough to stay in our cooking rotation. This is one that is easy to whip up without having all the fresh ingredients. You can have this stuff on hand in your pantry or freezer! My kinda meal planning some days. Enjoy!
Spicy Skillet Chicken
From Betty CrockerOriginal Recipe: https://www.bettycrocker.com/recipes/spicy-skillet-chicken/17995689-59ff-4ad2-989e-42fb80b71ffd
Ingredients
- 1 to 2 teaspoons teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tbsp vegetable oil
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (11 oz) whole kernel corn with red and green peppers, undrained
- 1/3 cup Old El Paso™ Thick ‘n Chunky salsa
- 2 cups hot cooked rice
Instructions
- In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
Notes
Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.
