Thursday, April 7, 2011

10 Minute Salsa Chicken

I was looking for light, South Beach phase one friendly recipes the other day and I found this blog and this wonderful new chicken recipe. It's really simple, wonderfully good and everyone in my house liked it! It's a keeper. And you really need to serve it with the avocado cream. They are perfect together.
 picture credit Sarah's Cucina Bella

10-Minute Salsa Chicken
serves 4
1 tbsp olive oil (I prefer extra light for this)
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided
Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.
Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.
Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute.
As pictured: Served with avocado cream. To make: peel one avocado and remove pit. Place in a food processor. Add 1 tbsp lime juice and salt and pepper to taste. Puree. Serves 2.
Alternative suggestions: You can also serve this over rice or on a roll as a sandwich.