Servings:four.
Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you’ve got a little time, makehomemade corn tortillasand turn this Tex-Mex dish into a wrap.
Serve withrice pilaf.
Cut the chicken on the bias in 1/2 and then cut it open like a book and pounded it to an even 1/4 inch. Then cut into strips. Chicken was very juicy. Doubled the garlic and jalapenos. Added fresh cilantro (didn't have any fresh oregano). Served with avocado on the side. Very nice dinner
Use whole bag or Bag and half of defrosted corn
Add chopped pepper (green or red )
When adding chicken broth and lime juice ,reduce first to glaze consistency before adding chicken ,stir for 1-2 min only
Before placing under broiler make sure that is min liquid left in pan
Broil until nicely browned
3 chicken breast render plenty of leftovers
Serve with southwestern rice pilaf
OMG we loved this dish! A few tweaks we made: increase the amount of chicken a bit; use 2 cloves of garlic; add a small onion, thinly sliced; and replaced the water with homemade chicken stock. Then sprinkled on a bit of cilantro for garnish. Divine!
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