Super-Quick Salsa Chicken

 


Ingredients

  • 1
    cup uncooked regular long-grain white rice
  • 2
    cups water
  • 4
    boneless skinless chicken breasts (1 1/4 lb)
  • 2
    tablespoons olive or vegetable oil
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    medium zucchini, chopped (2 cups)
  • 1
    cup Old El Paso™ Thick ‘n Chunky salsa
  • 1
    can (11 oz) whole kernel sweet corn, drained
  • 1/4
    cup sour cream
  • 2
    tablespoons chopped fresh cilantro

Steps

1 Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.

3 In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated.

4 Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.

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