|Recipe Name:||Arizona Chicken||Submitted by:||Administrator|
|Number of Servings:||4|
2 Whole chicken breasts
skinned and boned
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Butter
1/2 Cup(s) Prepared salsa
2 Tablespoon(s) Lime juice
1/4 Cup(s) Chopped fresh cilantro
Date: Thu, 20 Jun 1996 18:17:01 EDT From: "Sharon H. Frye"
<shfrye@PEN.K12.VA.US> Pound each breast between sheets of plastic
wrap to a uniform thickness of 1/2 inch. Spread both sides with
mustard. In a large skillet, melt butter over medium heat. Add chicken
and cook 3-4 minutes on each side. Stir salsa and lime juice together
and add to skillet. Simmer gently, uncovered, until chicken is cooked
through and sauce has thickened, about 6-8 minutes. Sprinkle with
cilantro. Personal note: I first tried this in the fall of 1993, and
it quickly became a family favorite. Both hubby and I have taken the
leftovers to "nuke" for lunches the next day. It keeps several days in
the fridge. EAT-L DIGEST 19 JUNE 1996 From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 55
Total Fat: 6.2g