Sauteed Chicken With Peppers And Avocado Salsa Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Steps:

• Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
• Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.

Steps:

• For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.

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:

• Make salsa.
• Prepare grill.
• Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
• Serve chicken with salsa and chips.

Steps:

• In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
• In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
• Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
• Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

Steps:

• Wash and pat dry chicken, sprinkle liberally with salt and a grounded black pepper. in a skillet, heat oil over medium heat. Brown the chicken a few pieces at a time, with skin side down first, turning them to brown till nice and golden. Regulate heat so that the chicken colours quickly, but without burning. When chicken is a rich brown remove to a platter, and set aside.
• Now add in the onion, garlic, peppers and presunto to the remaining fat in the skillet. Cook for about 10 minutes over medium heat till vegetables are soft, but not brown. Now add in your tomatoes, put heat up and cook till liquid in the pan evaporated and mixture is thick and holds its shape lightly in a spoon. Now you may return the chicken back into the skillet, and stir so its well coated with the tomato sauce. Cover skillet and let cook for 30 minutes over low heat til its tender but not falling apart. Stir in you olives and place in a serving platter. Decorate with chopped parsley over top.

Steps:

• In 10-inch nonstick skillet, heat chicken breast, broth, garlic powder, pepper and bell pepper over medium-high heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170° F). Remove chicken; keep warm.
• Pour broth mixture into blender; add spreadable fruit. Cover and blend until red peppers are pureed. Slice chicken breasts crosswise. Arrange chicken and avocado slices on plates; top with sweet pepper sauce.