Chicken Breast With Squash Dinner And Salsa Sauce Mf Recipes

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CHICKEN BREAST WITH SQUASH DINNER AND SALSA SAUCE (MF)



Chicken Breast with Squash Dinner and Salsa Sauce (Mf) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 8

8 oz Boneless skinless chicken breasts
salsa broth Green or red
Olive oil or butter
1 Yellow squash or zucchini
Ground cumin
1 tb Olive oil (up to 2)
clove garlic Peeled
Salt and pepper

Steps:

  • In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce. Busted by Gail Shermeyer Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by [email protected] (Shermeyer-Gail) on Aug 19, 1997

Nutrition Facts : Calories 546 calories, Fat 33.5054 g, Carbohydrate 6.566 g, Cholesterol 129.92 mg, Fiber 2.15600004673004 g, Protein 54.0932 g, SaturatedFat 5.01962 g, ServingSize 1 1 Serving (451g), Sodium 305.1595 mg, Sugar 4.40999995326996 g, TransFat 1.622515 g

CHICKEN AND SUMMER SQUASH



Chicken and Summer Squash image

Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped

Steps:

  • In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  • Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  • Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g

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