Friday, August 10, 2007

Salsa Chicken

Prep: 10 minutes
Cook: 15 minutes
Yield: 2 servings

2 boneless skinless chicken breast halves (5 ounces each)
1 medium onion, sliced
1 small green pepper, julienned
1 cup salsa
1/4 cup water
1/2 cup frozen corn, thawed
1/4 cup shredded Mexican cheese blend
2 tablespoons sour cream

In a small nonstick skillet coated with nonstick cooking spray, brown chicken on both sides. Add the onion, green pepper, salsa and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in corn. Simmer, uncovered, for 3 minutes or until chicken juices run clear. Sprinkle cheese over chicken. Serve with sour cream.

Tips and Tricks
I omitted the cheese and sour cream. Chunky salsa works best. Double this recipe for larger families.
Make It Healthier
Trim chicken. Use reduced-fat cheese and reduced-fat sour cream.
How Kids Can Help
Measure ingredients. Pour salsa and corn over chicken. Older kids can shred cheese.

Nutrition Facts
1 serving (prepared with reduced-fat cheese and reduced-fat sour cream) equals 328 calories, 8 g fat (3 g saturated fat), 93 mg cholesterol, 743 mg sodium, 23 g carbohydrate, 3 g fiber, 36 g protein

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