Southwest Chipotle Chicken
Southwest sautéed chicken breasts with chipotle, fire roasted tomatoes, garlic, and lime finished off with a touch of cream. Served with Spanish rice and fresh vegetables.
- Cook Time 15 mins
- Ingredients 6
- Serves 2-4
- Chef Jaime Alderete
- Large Skillet with Lid
- Oven Mitt
- Measuring Cup
Preheat oven to 170°F. Heat large skillet over MEDIUM-HIGH heat and pour 1 TBSP of oil or butter into skillet. After 1 minute, add Green Bean & Onion Sauté, sprinkle with Restaurant Blend Seasoning, and sauté for 2-3 minutes, stirring occasionally.
Next, turn stove down to MEDIUM heat, add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates and place in oven to keep warm. Discard remaining water from skillet before moving to step 3.
Heat same skillet over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to skillet. Sprinkle both sides of chicken with Restaurant Blend Seasoning and carefully add chicken to hot skillet. Cook chicken for 3 minutes on each side. While chicken is cooking, heat Spanish Rice in microwave. Follow heating instructions on box.
Once chicken is cooked thoroughly, reduce heat to LOW, and pour Southwest Chipotle Sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.
Using oven mitt, carefully remove plates from oven and portion rice onto plates with vegetables.
Portion chicken onto plates and cover with remaining sauce from skillet.