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Chicken Picante
  (80 ratings) Nutrition Information:
Calories: 283Protein: 30 g Carbs: 20 g Fat: 9 g Saturated Fat: 1 g Sodium: 1084 mg Fiber: 3 g
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Stewed tomatoes make this chicken extra-tender and the hominy is a tasty and unique addition!
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Ingredients:
3 tablespoons olive oil
6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
3 14.5 oz cans Mexican-style stewed tomatoes
1 29.5 oz can hominy, drained or 3 cups whole kernel corn
1 tablespoon chili powder or to taste
1/2 cup cilantro, chopped
6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
3 14.5 oz cans Mexican-style stewed tomatoes
1 29.5 oz can hominy, drained or 3 cups whole kernel corn
1 tablespoon chili powder or to taste
1/2 cup cilantro, chopped
Directions:
| 1 | Heat olive oil in a large, heavy skillet over medium-low heat. |
| 2 | Add chicken to the skillet and sauté until no longer pink, about 3 minutes. |
| 3 | Add tomatoes, hominy and chili powder and bring to a boil. |
| 4 | Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. |
| 5 | *To lower sodium, use no salt added tomatoes and add diced jalapeno, garlic and oregano.* |
| 6 | ENJOY! |
| Ratings & Reviews |
(80 ratings) |
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This was excellent Reviewed By: I did make it exactly like this recipe the first time and it was very yummy. I made it again w/ a few variations and ... |
Mar 26, 2007 |
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