Mexican Chicken

Mexican Chicken

  • Prep: 10 min
  • Cook Time: 1 hr
  • Total: 1 hr 10 min
  • Serving: 4 servings

Salsa and black olive cooked low fat chicken dinner.


  • 4 (5 ounce) boneless skinless chicken breasts
  • 1 (16 ounce) jar milk thick chunky salsa
  • 1 (2.25 ounce) can sliced black olives, drined
  • 1/2 teaspoon finely chopped garlic


  1. Beat the chicken breasts until uniformly thick.
  2. Spray a skillet with olive oil and saute the garlic on low. Add the chicken. Cook over medium-low heat until lightly browned, turning once.
  3. Pour the salsa over and cover. Cook on medium-low for 30-40 minutes. Serve over rice topped with the olives.

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