My Recipes


User: nnss

Yield: 4 servings

Categories: mexican, vegetables, poultry

amount unit name
1 8 oz can tomato sauce
1/2 C picante sauce
1 TS ground cumin
1/2 TS garlic salt
1/2 TS oregano, crushed
2 whole chicken breasts, boned, skinned and split
salt and pepper as desired
2 md onions, cut into 1/2 inch wedges
2 TB vegetable oil
2 C zucchini, cut into 1/2 inch cubes(about 1 medium zucchini)


Combine tomato sauce, picante sauce, cumin, garlic salt and oregano;
mix well. Cut chicken into 1 inch pieces; sprinkle with salt and pepper.
Cook chicken and onions in oil in large skillet over medium heat,
stirring frequently, until chicken is lightly browned and almost
cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into
skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes.
Uncover; cook and stir about 1 minute to thicken sauce, if necessary.
Serve with additional picante sauce. Serves 4.