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Mexican Chicken Skillet (Cooking Light Cookbook)
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INGREDIENTS | |
cooking spray | |
1 (9oz) pkg | frozen chicken breast strips, (cooked) |
1 3/4 c | water |
1 (14 1/2 oz) can | Mexican style stewed tomatoes |
2 c | instant rice, uncooked |
1 (8 3/4oz) can | corn, drained |
1 c | Mexican blend chz |
DIRECTIONS
coat a large skillet with cooking spray; place over med-high heat until warm. Add chicken strips and sauté 3-5 mins or until heated. Remove from skillet and set aside. Add water and tomatoes to skillet; bring to boil. Stir in rice and corn; top with chkn and chz. Cover and remove from heat and let stand 5 mins.
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