SUPER-QUICK SALSA CHICKEN

Super-Quick Salsa Chicken image

Enjoy this Mexican dinner packed with rice, chicken, sweet corn and Old El Paso® salsa - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup uncooked regular long-grain white rice
2 cups water
4 boneless skinless chicken breasts (1 1/4 lb)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, chopped (2 cups)
1 cup Old El Paso™ Thick 'n Chunky salsa
1 can (11 oz) whole kernel sweet corn, drained
1/4 cup sour cream
2 tablespoons chopped fresh cilantro

Steps:

Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium; cook 2 minutes longer or until thoroughly heated.
Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.

Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 5 g, TransFat 0 g