Saturday, April 26, 2008

Sante Fe Chicken

(Debra Cook of Pampa, TX, in Country Discovery Magazine, Premier Issue)
Serving Size: 4

1 large onion, chopped
1 tbsp margarine
1 1/4 cup chicken broth
1 cup salsa
1 cup rice -- uncooked
1/8 tsp garlic powder
4 boneless skinless chicken breast halves
3/4 cup shredded cheddar cheese
chopped fresh cilantro or parsley

In a large skillet, saute onion in margarine until tender. Add broth and salsa: bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

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