Super-Quick Salsa Chicken

 

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) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained

1/4

cup sour cream

2

tablespoons chopped fresh cilantro

• 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.