Subj: Edd's Smothered Chicken Breasts
From: EddP1955
Edd's Smothered Southwestern Style Chicken Breasts
You need:
4 boneless, skinless chicken breast halves
1/2 - 1 green pepper, cut in strips, or coarsely chopped
1/2 - 1 yellow onion, chopped coarsely
1/2 - 1 zucchini, sliced
1 14 - 16 oz. can chopped tomatoes, drained
1 4 oz. can green chilies, drained
1 teaspoon garlic, from jar, or about 2 -3 cloves
crushed (NOT garlic
powder).
1 - 3 teaspoon(s) chili powder
1/4 -1/2 cup grated cheese cheddar -- optional
Louisiana Brand hot sauce (like Tabasco, but cheaper
and less
vinegary, but Tabasco works fine) -- optional
vegetable or olive oil
To make:
Put about 1 tablespoon oil in frying pan or dutch oven.
Heat on medium for 2 -3
minutes. Add chicken breast halves (do this in 2 batches,
if you don't have room in the
pan for all the chicken). Saute, covered, about 4 -
5 minutes, then turn chicken over and
saute the other side for 4 - 5 minutes. (repeat with
second batch, if you have a second
batch). Put the chicken in a 9" x 12" baking
pan (lined with foil, if you're not into
dishes). Saute the onions and green pepper for about
4 - 5 minutes in same pan, stirring
about every minute. Add the zucchini and saute about
2 minutes more. Reduce heat to
low, add tomatoes, hot sauce (I used about 6 shakes),
garlic, chili powder, and chilies.
Heat through. Cover baking pan with foil and put in
preheated 350 - 375 degree oven
for 20 - 30 minutes. Uncover pan, add grated cheese,
and return to oven until cheese is
melted.
Serve with cooked rice
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