2 T flour
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
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