Chicken Picante Recipe
Ingredients
| 1/2 cup medium-hot chunky taco sauce | ||
| 1/4 cup Dijon-style mustard | ||
| Lime juice | 2 Tablespoon | |
| 3 whole chicken breasts, split, skinned and boned | ||
| Butter/Margarine | 2 Tablespoon | |
| Chopped cilantro, for garnish | ||
| Plain yogurt | ||
Directions
Combine taco sauce, mustard and lime juice in large bowl.
Add chicken, turning to coat.
Cover; marinate in refrigerator at least 30 minutes.
Melt butter in large skillet over medium heat until foamy.
Remove chicken from marinade; reserve marinade.
Add chicken to skillet; cook about 10 minutes or until brown on both sides.
Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
Remove chicken to serving platter.
Boil marinade over high heat 1 minute; pour over chicken.
Garnish with cilantro.
Add chicken, turning to coat.
Cover; marinate in refrigerator at least 30 minutes.
Melt butter in large skillet over medium heat until foamy.
Remove chicken from marinade; reserve marinade.
Add chicken to skillet; cook about 10 minutes or until brown on both sides.
Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
Remove chicken to serving platter.
Boil marinade over high heat 1 minute; pour over chicken.
Garnish with cilantro.
Chef
