strawberry shortstuff


Recipe – Southwestern Chicken Skillet
November 7, 2009, 2:07 am
Filed under: Uncategorized

Hey Everyone! 

Hope you’re all having wonderful days!  It’s FRIDAY!  And I”m off until Tuesday!  3 glorious days of rest, relaxation, laundry and exercise ahead!

I thought I would pop on and share a quick and easy recipe we tested out last night. 

Southwestern Chicken Skillet

I didn’t have all of the ingredients required and really wasn’t in the mood to stop at the store so I made a few substitutions.

What You Need:

1 Tbsp. oil

4 small  boneless skinless chicken breasts (1 lb./500 g)

1-1/2 cups water

1-1/2 cups  frozen mixed vegetables green beans + fresh onions, diced
 
1 cup salsa
 
1-1/2 cups  instant white rice, uncooked
 
1/4 cup KRAFT Double Cheddar Shredded Cheese Light- Made with 2% Milk
Old Cheddar Cheese, Grated
 
Make It:

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD water, vegetables and salsa to drippings in skillet; stir. Bring to boil.

STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top with the chicken; sprinkle with cheese. Cover; cook 5 min. or until cheese is melted.



Click on images to see them close up and personal!
 
The bf and I both liked this dish but agreed that next time we will cut the chicken into pieces and mix it with the rice.  We both ended up doing that anyway.
 
All in all – a super quick, easy and tasty recipe! I love Kraft Foods!
I’ll see you all tomorrow! 
Have a wonderful night!
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mmm this sounds so good bookmarking the recipe for sure, hope you had a great weekend

Comment by Bec November 9, 2009 @ 4:16 am


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