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Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!

Ingredients:

1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro
Directions:

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

 

Serves 4.

 

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Salsa Chicken Wrap with Pineapple Pico de Gallo

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Despite all the prep work for this recipe, it turned out to be a hit! I really enjoyed the different combinations of flavors that came together so well in this recipe!

Ingredients:

2 cups finely chopped fresh pineapple
1/4 cup  finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp.  finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups  shredded cooked chicken
1/4 cup Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) Cream Cheese Spread
2 Tbsp.  Thick ‘N Chunky Salsa
4   flour tortillas (10 inch)
4 leaf lettuce leaves
1 large  tomato, cut into 8 thin slices, halved
Directions:

1. Combine first 5 ingredients.

2. Toss chicken with dressing. Mix cream cheese spread and salsa until well blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.

3. Serve with remaining pineapple mixture.

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