Chicken: South of the Border Chicken Skillet

posted by SandyOH 03-28-100 7:17 PM

* Exported from MasterCook *
South Of The Border Chicken Skillet
Recipe By : Midwest Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Midwest Living Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small skinless boneless chicken breast halves -- 12 oz.
2 teaspoons cooking oil
1/3 cup green onions -- sliced
1 clove garlic -- minced
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 can tomatoes -- 14 1/2 oz. cut up
1 1/4 cups reduced sodium chicken broth
3/4 cup long grain rice
1/4 cup picante sauce or salsa
Fat free dairy sour cream

In a large skillet, quickly brown the chicken breast halves in hot cooking oil over medium-high heat, turning once. Remove the chicken from skillet.

Add onions, garlic, chili powder, cinnamon, cumin and pepper to skillet. Cook and stir for 1 minute.
Remove the skillet from the heat.

Carefully stir undrained tomatoes, chicken broth and the long-grain rice into the vegetables in skillet.

Return to the skillet to heat and bring to boiling. Arrange chicken breast halves atop rice mixture. Reduce the heat and simmer, covered, for 15 to 20 minutes or till rice is tender and liquid is absorbed.

Spoon picante sauce or salsa over chicken. Cover and heat for about 1 to 2 minutes more.

Serve dolloped with sour cream. Makes 4 servings.

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