"Secrets to Cooking TexMex"
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cans (10 oz.) Mexican Festival RO*TEL, undrained
4 green onions, sliced
1 can (2 1/4 oz.) sliced ripe olives, drained
1 package (16 oz.) yellow rice, cooked according to package directions
sour cream (optional)
shredded cheddar cheese (optional)
Combine first 3 ingredients; roll chicken in flour mixture. Brown
chicken in oil
in a large skillet over medium-high heat. Add tomatoes and next
Heat to boiling, reduce and simmer 20 minutes or until sauce has thickened.
Serve chicken mixture over yellow rice and top with sour cream, cheddar
and cilantro, if desired. Makes 6 servings.
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