4 large, skinless, boneless chicken breast halves, rinsed and patted dry
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)
Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.
Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.
Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.
To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.
Makes 4 servings.
Source: Los Angeles Daily News
- ▼ June (6)
- ► 2012 (104)