ROTEL CHICKEN

Rotel Chicken image

Whenever I ask my Scabble Club what I should fix on my night, they always ask for this recipe. You can make it as "hot" as you want by the type of Rotel you use. If you use the Rotel with lime and cilantro, omit the lime and cilantro. I serve this dish with baked red potatoes, green beans and some dinner rolls.

Provided by Diana Hardin

Categories Chicken

Time 35m

Number Of Ingredients 8

Ingredients

4 chicken breasts, boneless and skinless
1 can(s) rotel
l can(s) canned corn, or fresh corn kernels, or frozen corn
chopped cilantro, to your taste
1/2 c onion, to your taste
2 clove garlic, chopped
1 Tbsp olive oil
1 lime

Steps:

1. Brown the chicken breasts in skillet with olive oil. Set breasts aside.
2. In the same skillet, saute onion and garlic until soft. Return chicken to skillet.
3. Pour Rotel over chicken, top with corn and cilantro, squeeze lime over the cilantro, cover and simmer for 30 minutes.

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