Monday, June 14, 2010

Salsa Chicken

serves 4

1 tbsp olive oil (I prefer extra light for this)
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook for one additional minute.


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