1 package Foster Farms Thin Sliced Chicken Breasts
Flour Mixture
3 tablespoons flour
1 teaspoon garlic salt
1/2 teaspoon cumin
1/8 teaspoon pepper
Other
4 teaspoon vegetable oil, divided
3/4 cup chicken broth
2 teaspoons minced seeded jalapeno peppers
1 tablespoon thinly sliced cilantro
1 1/2 teaspoons fresh lime juice
cilantro sprigs
lime slices
chile peppers
Couscous
1 cup chicken broth
1 cup frozen corn kernels
1 cup julienne sweet red pepper
1 teaspoon minced jalapeno pepper
1 teaspoon seasoned pepper blend
teaspoon salt
1 cup uncooked couscous
Peppered Couscous: In small saucepan, mix together 1 cup chicken broth, 1 cup frozen corn kernels, 1 cup julienne sweet red pepper, 1 teaspoon minced jalapeno pepper, 1 teaspoon seasoned pepper blend and 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. - Finalist in the 45th National Chicken Cooking Contest (2003). Recipe created by Mary Hawkes from Prescott, Arizona
Appetizer | |
Asian | |
Barbeque | |
Kid Friendly | |
Low Fat | |
Main Dish | |
Mexican | |
Salad | |
Sandwich | |
Side Dish | |
Soup or Stew |