You may also like
Categories:
tomatoes salsa onion garlic salt chicken breasts flour onion oil rice sour cream avocado fresh cilantro
Viewed: 37 - Published at: a year agoIngredients
- 1 3/4 c. (14 1/2 oz. can) stewed tomatoes, cut up (any flavor that suits your taste, Mexican, Italian)
- 1/4 c. mild or hot green chili salsa (optional)
- 3/4 c. chopped onion
- 1 garlic clove, minced
- 1/4 tsp. salt
- 4 boneless, skinned chicken breasts
- 3 Tbsp. all-purpose flour
- 2 Tbsp. onion oil
- 2 c. hot, cooked rice, divided
- 1/4 c. sour cream, divided
- 1 small ripe avocado, peeled, pitted and cut into 8 slices or use already processed guacamole
- fresh cilantro or parsley leaves
Method
- Coat chicken with flour and saute chicken 3 to 4 minutes each side in oil in skillet until golden brown.
- Mix tomatoes, salsa, onion and spices together and pour over chicken and cover and simmer 20 minutes until chicken is tender.
- Spoon on top of rice; top with sauce.
- Garnish with sour cream and avocado or guacamole.
