Mexican Skillet Chicken
Prep: 15 min, Cook: 1:00.
- 1-1/2 Tbs. virgin olive oil
- 1-1/2 lbs. boneless skinless chicken breast halves
- 1 tsp. salt (optional), or to taste
- 1/4 tsp. pepper
- 2 cloves garlic, crushed
- 1/2 onion, chopped
- 3/4 tsp. ground cumin
- 3/4 tsp. dried oregano
- 1 cup long grain white rice
- 1-3/4 cups chicken stock
- 1 cup frozen corn
- 3/4 cup salsa
- 1/4 cup sun dried tomatoes, chopped, prepared according to package directions if not oil-packed
- 1/4 cup cilantro or parsley
Preheat oven to 350°F. Heat oil in a large flameproof casserole over medium heat. Sauté chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.
Add next 4 ingredients to casserole. Sauté about 3 minutes or until onion is softened. Stir in rice and salt to taste. Sauté 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.
Per serving: calories 482, fat 8.6g, 16% calories from fat, cholesterol 99mg, protein 47.2g, carbohydrates 52.3g, fiber 3.1g, sugar 4.7g, sodium 703mg, diet points 10.2.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.8, Lean meat: 0.3, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 5.1
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The recommended wines are: Chablis, Riesling, or Gewürztraminer.