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In large sealable plastic bag, place chicken and pound to 1/4 inch
thickness. On plate, mix together flour, garlic salt, cumin and
pepper. Dip chicken in flour mixture, turning to coat. In large
nonstick frypan over medium high heat, heat 2 teaspoons of the
oil. Add 2 breast halves and cook about 5 minutes or until light-ly
browned and fork can be inserted in chicken with ease. Remove
chicken from pan and keep warm. Wipe pan clean and repeat with
remaining oil and chicken. To frypan, add chicken broth and
jalapeno pepper; bring to a boil, stirring to loosen brown bits.
Cook about 3 minutes to reduce by half, remove from heat and stir
in cilantro and lime juice. Place couscous on serving dish and
arrange chicken on top. Spoon sauce over chicken and garnish with
cilantro sprigs, lime slices and chile peppers. Makes 4 servings.
In small saucepan, mix together
1cups chicken broth,
1 cup frozen corn kernels
1 cup julienne sweet red pepper
1 teaspoon minced jalapeno pepper
1 teaspoon seasoned pepper blend
1 teaspoon salt.
Bring to a boil over high heat. Stir in 1 cup uncooked couscous. Remove from heat, cover and let stand 5 minutes.
Stir in 2 tablespoons thinly sliced cilantro.
Republished with Permission, National Chicken Council
Finalist in the 45th National Chicken Cooking Contest (2003)
Recipe created by Mary Hawkes from Prescott, Arizona
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stevemur 7 years ago[I made edits to this recipe.]
tyson 8 years agoRepublished with Permission, National Chicken Council Finalist in the 45th National Chicken Cooking Contest (2003) Recipe created by Mary Hawkes from Prescott, Arizona [I posted this recipe.]