Skillet Salsa Chicken Food

SALSA CHICKEN SKILLET

Steps:

• In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.

SKILLET SALSA CHICKEN

Steps:

• Preheat the oven to 400F.
• Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with the garlic powder, chili powder, and salt & pepper, then coat them in flour.
• Add the butter and oil to an oven-proof skillet over medium-high heat. Once the pan is hot, sear the chicken for 3-4 minutes/side until lightly golden. Take the chicken out of the pan and set it aside.
• Add the chicken broth to the pan and scrape up any brown bits. Stir in the salsa.
• Add the chicken back into the pan and let the sauce start to bubble. Spoon some of the salsa over the chicken and sprinkle the cheese over top.
• Place the skillet in the oven and let it cook for 5-7 minutes (chicken will cook through completely and the cheese will melt).
• Serve with fresh chopped cilantro if desired. Season with extra salt & pepper as needed.

SALSA CHICKEN SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.
• Add salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.

25-MINUTE CHICKEN AND SALSA STUFFING SKILLET

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
• Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

TOMATILLO SALSA-CHICKEN SKILLET

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 4 min. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

SALSA AND CORN CHEESY CHICKEN SKILLET

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Sprinkle seasoning over chicken. Add chicken to skillet; cook 2 min. on each side. Remove chicken; set aside.
• Add rice, corn, water and 1/4 cup of the salsa to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 6 to 8 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
• Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until VELVEETA is melted and mixture is well blended. Serve over the chicken mixture.