Picante Chicken And Peppers Recipes

PICANTE CHICKEN AND PEPPERS

Picante Chicken and Peppers image

It's so easy to create quick and tasty dishes with chicken. I created this one night when I had peppers that needed to be used up. I needed something quick, and to please the family there had to be some heat. We use medium or hot picante sauce, but you could use mild.

Provided by PanNan

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon seasoning salt, to taste (I use SeasonAll)
2 tablespoons butter
1 onion
1 clove garlic, minced
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 cup picante sauce (your favorite - home made or store bought like Pace - the heat of this sauce determines the heat of)

Steps:

Pound the chicken breast halves with a meat mallet until uniformly about 1/4" thick.
Sprinkle them with a generous coating of seasoned salt on one side.
Melt butter in a skillet and saute the chicken breast halves until golden brown, about 3- 5 minutes per side.
Slice onion into 1/4" thick slices and quarter the slices.
Cut all peppers into strips about 1/4" wide.
Add onion, garlic and peppers to the sauteed chicken breasts and saute for a few minutes.
Add the picante sauce over the top of the chicken and vegetables.
Cover and simmer for about 5- 10 minutes, until vegetables are tender.
Serve over hot cooked rice.

Nutrition Facts : Calories 237.1, Fat 7.6, SaturatedFat 4.1, Cholesterol 83.7, Sodium 509.5, Carbohydrate 13.2, Fiber 3, Sugar 5.1, Protein 29.6

CHICKEN PICANTE

Chicken Picante image

My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Steps:

Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

PICANTE BROCCOLI CHICKEN SALAD

Picante Broccoli Chicken Salad image

Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups fresh broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup julienned green pepper
1/4 cup julienned sweet red pepper
Flour tortillas, warmed

Steps:

In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.

Nutrition Facts : Calories 210 calories, Fat 16g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

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