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August 8, 2011
Creole Chicken
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
15 minutes“Mango salsa is sold in specialty food shops and can be pricey. Look for frozen or jarred mango and add your own chopped bell peppers and lime juice. The flavor will be fresher and the cost will be lower.”
Ingredients
Serves 4
- 2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 skinless, boneless chicken breasts (4 ounces each)
- 2 tablespoons olive oil
- 1 (8-ounce) jar mango or citrus salsa
- 2 tablespoons chopped fresh cilantro
Directions
1
Combine parsley, onion powder, cayenne pepper, paprika, salt and pepper in a resealable plastic bag; shake to mix.
2
Add chicken to bag and seal tightly. Toss until coated on all sides.
3
Heat olive oil in a cast-iron skillet over medium-high heat; add chicken. Cook until juices run clear when meat is pierced with a knife, about 7 minutes per side.
4
Arrange chicken on a serving platter. Top each chicken breast with salsa. Sprinkle with cilantro.
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Cookin' xpress!
Cookin' xpress!
Leftovers from this dish make a quick head start for a buffet chicken salad. Cube the chicken, then mix with mayonnaise, chopped celery and some chopped onion.
Great Pairings
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Stretch your grocery dollar by using the scooped-out pulp of the potatoes for mashed potatoes one night, then you can use the skins to prepare these delicious, spicy potato skins the next night.
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