Salsa Chicken

2 TBS of butter

1 pkg fresh boneless skinless chicken tenders or breasts

1 jar of your favorite salsa (I prefer 1/2 mild 1/2 medium)

1 bag of boil in bag white rice

1 can of green giant Mexican corn

In a medium skillet over medium heat, melt butter and simmer the chicken until cooked thoroughly. Reduce to low heat and pour over salsa. While simmering, boil your bag of white rice according to directions and warm corn over low heat. Once rice is done, strain and plate. Pour salsa chicken over white rice and serve with corn and your favorite bread.

Submitted by Catherine Davis

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