Sunday, June 20, 2010

Chicken Breasts With Avocado Salsa

Here is another gem found in one of my old Weight Watchers cookbooks. I like to cook as directed, then break up the chicken and salsa and serve it in warmed corn tortillas. Super yummy!

1 1/2 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp chili powder
4(4 oz) boneless, skinless chicken breasts
1 tsp vegetable oil
1/2 cup bottled chunky salsa
1/2 cup diced peeled rip avocado
1/4 cup chopped fresh cilantro(I omitted this)
1. Combine first three ingredients; sprinkle over both sides of chicken.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes. Turn chicken, add salsa to pan. Cover, reduce heat, and simmer seven minutes or until chicken is done.
3. Transfer chicken onto individual serving plates. Stir avocado and cilantro into salsa in pan; cook just until thoroughly heated. Spoon salsa mixture over chicken.