Chicken Ole

Posted by francis keyser Monday, April 20, 2009
Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1

My mother loves chicken, she loves it so much she states time and time again that she would eat chicken everyday if my dad would let her. She had a cookbook when I was younger that was just chicken recpies. In it was the orgin for this meal. When you first read the ingredients you may be put off but give it a try. The flavor is so good when I told Zo I was making this tonight she got very excited! Remember? She use to hate chicken.

Ingredients:
1 cup picante sauce or salsa (I use Pace or 505 southwestern)
1/4 cup Dijon mustard (I use Henry Winard's Honey Dijon or Bever hot cajun dijon)
3 green onions or 1/2 small sweet onion
2-4 chicken breasts (depending on how many you are serving, same amount of sauce for both)
crack pepper
3 tbsp garlic olive oil

Mix all ingredients except for chicken and olive oil in a medium mixing bowl. Coat chicken in mixture, crack 2 twists of fresh pepper and then let sit in the fridge for 15- 30 minutes flipping chicken every so often (you can cook right away without letting the chicken marinate but I like to let it sit in the refrigerator for and hour or two.)

In a large skillet heat olive oil over medium high heat. Pour chicken and sauce into skillet and cook chicken for 5-7 minutes, flip and then cook for another 5-7 minutes.

Serve with sauce from skillet on top or with a little avocado butter. A small slice of garlic bread to sop up the sauce is highly suggested (really the sauce is that good!)

Additional uses for this recipe:
1. Makes a great sandwich on sourdough bread with avocado and your favorite cheese and iceberg lettuce.

2. Slice chicken into strips and roll in tortilla with sauce from meal and some cheddar cheese for a fast wrap.

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