Mexican chicken breast
Published Date:
15 January 2008
By Staff Copy
Ingredients
2 chicken breasts, butterflied open
2 tbsp olive oil
2 tbsp guacamole
2 tbsp mexican salsa
2 mozzerella balls, sliced
PRE-HEAT a skillet pan over a medium heat.
Add the olive oil and place the chicken breasts on to the skillet and cook for 3 to 4 minutes before turning.
Meanwhile pre-heat a grill to a medium setting.
Once the chicken is turned, add the guacamole, then the salsa, then the mozzerella slices and cook under the grill for 2 minutes, or until the mozzerella is browning slightly.
Serve with refried beans, rice or nachos and jalpeno peppers.
The full article contains 104 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
11 January 2008 9:43 AM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
