In my never-ending quest to find meals that everyone likes and are easy-to-prepare, I have come across another “weeknight winner”. Believe me, I love to cook elaborate and time-consuming meals but during the week, when the kids are in school, forgheddaboutit. It needs to be quick, easy and good.
This recipe happened to be a Grand Prize Winner in Taste of Home Magazine 10 Minutes to the Table contest. I thought I’d give it a chance, and it turned out great. This Sweet ‘n’ Spicy Chicken is the perfect addition to your weeknight repertoire. Ready in flash with its quick cooking time (10 minutes) and zesty flavor, I promise you will love it!
Let’s make it together…
Here is all you need: Skinless, boneless chicken breast, taco seasoning, vegetable oil, chunky salsa and peach preserves.
Cut 1 pound of skinless, boneless chicken breasts into 1/2-inch cubes. Place the chicken in a large resealable plastic bag; add 3 Tablespoons taco seasoning and toss to coat.
In a skillet, brown chicken in 1 to 2 Tablespoons vegetable oil.
Combine 1 jar (11 ounces) chunky salsa and 1/2 cup peach preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.
Serve over rice.
Yeah, the canned corn. My kids think I’m offering some kind of treat when I open canned corn, go figure.
It’s really good, and easy.
Sweet ‘n’ Spicy Chicken
Adapted from Taste of Home
1 pound skinless, boneless chicken breasts
3 Tablespoons taco seasoning
1 to 2 Tablespoons vegetable oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves
Cut skinless, boneless chicken breasts into 1/2-inch cubes. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
In a skillet, brown chicken in vegetable oil. Combine chunky salsa and peach preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.
Serve over rice.
