Rushville Republican

Recipes

February 22, 2013

Cooks Corner: Lemon Chicken

(Continued)

RUSHVILLE — Southwestern Chicken Breasts

serves 4

4 large boneless/skinless chicken breasts

1/2 cup flour

2 teaspoon salt

1 teaspoon garlic powder

1teaspoon black pepper

1 teaspoon onion powder

3 tablespoons canola oil

1 large white onion halved and slivered

1 red bell pepper halved and slivered

1 16oz bottle mild salsa

1 cup cilantro chopped

between sheets of wax paper pound breasts

to 3/8 inch thickness

combine next 5 ingredients mixing well

dredge chicken in flour mixture

coating well

in a large heavy skillet heat oil over medium heat

add dredged chicken and cook for about 5 to 6

minutes per side or until done

remove chicken from skillet and place in baking pan

layer onion and bell peppers over chicken

pour salsa over top

sprinkle chopped cilantro over salsa

bake covered in a 350 degree oven for 30 minutes

serve hot

 

 

 

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