Mexican Skillet Chicken

4 Servings
100% would make this recipe for Mexican Skillet Chicken again.

The recommended wines are: Chablis, Riesling, or Gewrztraminer.

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Mexican Skillet Chicken Ingredients

1 1/2 tablespoon Extra virgin olive oil	3/4 teaspoon Dried oregano
1 1/2 pound Chicken breast boneless, skinless	1 cup Long grain rice
1 teaspoon Salt optional, or to taste	1 3/4 cup Chicken stock
1/4 teaspoon Pepper	1 cup Frozen corn
2 clove Garlic minced	3/4 cup Salsa
1/2 medium Onion chopped	1/4 cup Sun-dried tomatoes chopped, prepared according to package directions if not oil-pac
3/4 teaspoon Ground cumin	1/4 cup Cilantro or parsley

Instructions for Mexican Skillet Chicken

Preheat oven to 350F. Heat oil in a large flameproof casserole over medium heat. Saut chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter. Add next 4 ingredients to casserole. Saut about 3 minutes or until onion is softened. Stir in rice and salt to taste. Saut 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.

Main Ingredient: ChickenCuisine: Mexican

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Main Dish Saute Fall Spring Summer Winter Mexican Chicken Dinner

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Per serving: calories 482, fat 8.6g, 16% calories from fat, cholesterol 99mg, protein 47.2g, carbohydrates 52.3g, fiber 3.1g, sugar 4.7g, sodium 703mg, diet points 10.2. [I posted this recipe.]