Chicken breast with squash dinner and salsa sauce (mf)

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil; (up to 2)
8 ounces Boneless skinless chicken breast
1 Yellow squash or zucchini
Peeled garlic clove
Green or red salsa broth; or tomato juice or water
Olive oil or butter; optional
Ground cumin
Salt and pepper

Directions

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 <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997

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