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Monday, June 13, 2011

1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper
in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of
Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium
High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until
Tender. Remove From Skillet, Reserving Drippings in Skillet. Set
Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour
Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each
Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving
Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving
With Cherry Tomatoes & Basil.


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