Monday, September 20, 2010

Peachy Fiesta Chicken

6 skinless,boneless chicken breasts pounded thin and marinated for 4 hours with a italian dressing.
1 cup of medium to mild salsa ( I used black bean and corn salsa)
1 large peach sliced then cubed
1 small zucchini thinly sliced
1 each petite red and yellow pepper sliced in rings
If  you like heat, you can use some jalapeno's .

In an iron skillet (or baking dish) I lined with non-stick Reynold's alum.foil I placed my chicken breasts. ( The foil makes for an easy clean up.) On top evenly pour the salsa, then sprinkle the cubed peach. After thinly slicing the peppers and the zucchini, arrange them around on top and sides, sprinkle with salt and pepper to taste.

Bake for 20 to 30 minutes  loosely covered .

This is a low fat, lower calorie dish that is so fast to whip up after a long day at work. It's got bold taste and gives chicken a whole new exciting change from the everyday blah blah blah  chicken.

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