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August 8, 2011
Chicken Tacos
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
10 minutes“Store-bought salsa can put a dent in the weekly budget. Make your own salsa by mixing canned tomatoes and hot sauce with chopped onion, bell pepper and fresh cilantro.”
Ingredients
Serves 4
- 3 skinless, boneless chicken breasts
- 1 cup salsa, divided
- 1 (7-ounce) can Mexican corn, drained
- 1/2 cup canned black beans, drained
- 8 crisp or soft taco shells
- 1 1/2 cups shredded lettuce
- 1/2 cup finely shredded Cheddar cheese
- 1 small tomato, chopped
Directions
1
Cut chicken into small pieces. Place in a skillet sprayed with nonstick cooking spray. Add 1/2 cup salsa.
2
Cook, stirring over medium heat for 5 minutes or until cooked through. Add corn and beans; mix well.
3
Simmer until slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.
4
Divide lettuce, cheese and tomato among taco shells. Arrange on serving plate. Serve hot with remaining salsa.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
A quick way to shred lettuce is to cut a head of iceberg lettuce in half vertically. Put the flat side down on the chopping block and slice the lettuce crosswise into very thin strips. Or, you can buy pre-shredded lettuce in some grocery store produce sections.
Great Pairings
Chili Cheese Dip
Skip the canned chiles and cook your own. Broil or grill large, mild chile peppers 6 inches from the heat source until the skins blacken. Enclose in a paper bag for 10 minutes. Peel, deseed, and chop.
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