Esta es una exhibición prevé de cómo se va ver la receta de 'Santa Fe Chicken With Corn Salsa' imprimido.

Receta Santa Fe Chicken With Corn Salsa
by Global Cookbook

Santa Fe Chicken With Corn Salsa
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1/4 c. Extra virgin olive oil, divided
  • 1 can (15 1/4-oz) DEL MONTE FreshCut Golden brown Sweet Whole Kernel Corn, liquid removed
  • 1 can (14 1/2-oz) diced tomatoes, liquid removed
  • 1/2 c. Diced onion
  • 1/3 c. Chopped fresh cilantro
  • 2 Tbsp. Red wine vinegar
  • 4 x Skinned and boned chicken breast halves
  • 1 can (4-oz) whole green chiles, liquid removed
  • 3/4 c. (3 ounces) 4-cheese Mexican blend shredded cheese
  •     Salt and pepper
  •     Fresh chopped cilantro

Direcciones

  1. Combine 2 Tbsp. extra virgin olive oil and next 5 ingredients; stir well. Cover and refrigerate1 hour. Place chicken between 2 sheets of plastic wrap; lb. to 1/4-inch thickness with meat mallet or possibly rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 Tbsp. oil in a large heavy skillet over medium heat 4 to 5 min on each side or possibly till done. Sprinkle with additional cilantro, and serve with salsa.