Sauteed Chicken Breasts With Pear Bell Pepper And Cilantro Salsa Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Steps:

• Mix first 6 ingredients in small bowl. Season with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
• Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.

Steps:

• Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
• Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

Steps:

• Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
• Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

Steps:

• 1. Over medium heat place Chicken Breast un-thawed or thawed in frying pan to which you fave added a pat of butter and a teaspoon of olive oil. When first side has cooked somewhat, flip to other side. Continue flipping every 3 or 4 minutes. Cook 7 to 10 minutes.
• 2. When breast appears 2/3 to 3/4 done add 1/4 stick butter and 2 tablespoons of olive oil and the Lime Juice and Cilantro, to the pan. (Garlic is Optional)
• 3. I test that they are cooked through by slicing a little and checking.
• 4. Plate the Chicken Breasts and spoon on some of the sauce. Serve with rice, potatoes or your choice. Again -- This works very well for Shrimp, Fish, Breaded Clam sticks or other Sea Food. Margarita Anyone?
• 5. Hint: I sometimes prepare the sauce separately by heating in the microwave. You'll need some salt to bring out the lime juice and cilantro. I add some sauce to pan and reserve some for plating. It's What's for Supper? Really.