Spicy Mexican Skillet Chicken Recipes

SPICY SKILLET CHICKEN

Steps:

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

SPICY MEXICAN SKILLET CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 10 minutes or until brown on both sides. Stir in remaining ingredients. Heat to boiling reduce heat Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through.1 Serving: Calories 325 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 560mg Carbohydrate 36g (Dietary Fiber 9g) Protein 36g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

ONE SKILLET MEXICAN CHICKEN

Steps:

• In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Remove lid and stir in rice and beans and bring back to a boil.
• Then reduce heat and cook on low for 5 minutes or until rice is tender.
• Top with sour cream and cheddar cheese.
• To use as burrito filling reduce water by 1/2 cup.