Chicken breast with squash dinner and salsa sauce (mf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil; (up to 2) |
| 8 | ounces | Boneless skinless chicken breast |
| 1 | Yellow squash or zucchini | |
| Peeled garlic clove | ||
| Green or red salsa broth; or tomato juice or water | ||
| Olive oil or butter; optional | ||
| Ground cumin | ||
| Salt and pepper | ||
Directions
In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997