Home Cooks Online

After reading Heather's
recipe, my friend, Clay, stepped up to the plate with his own Too Tired To Cook
favorite dish, Salsa Chicken. Sounds
great to me, and easy enough to manage with only one eye open. Well, except for the chopping part. Two eyes would be good for that. As we are home cooks around here, I'm posting
this recipe exactly as he described it to me because that's the way we cook. Who says there must be an ordered list at the
top. Winging it is key to a home cook,
and that means we're a relaxed group. If
you can't include yourself in that category, well, puleaze don't lecture
me. I'm sure I'll be too tired for
it. Now onto Clay's delicious dinner.

Clay's Salsa Chicken Dinner

I take a few bell peppers (I
like to mix up the colors – green, red, yellow, etc.) and cut them into half-inch
cubes.  You can save the extra if you don’t want to cook that many
peppers. Really depends on how many people you are feeding (me, its always one.) Not for
long, Clay, if you keep cooking. 

Put enough olive oil in a pan
(skillet is fine) to cover the bottom and sauté peppers.  I don’t like to
season at this point, rather I hold off a bit.  As the peppers are
cooking, I cut one or two chicken breasts (those new Purdue single packs are
good for this) into cubes, about the same size or a little larger than the
pepper slices.  Usually one breast per person. 

When the peppers are about
halfway done, I throw in the chicken breast and cover, letting it all simmer
for a while – stirring periodically so that everything is cooked evenly. (I
usually put salt, pepper, a little garlic and oregano in at this point).

I have no idea how long I
cook this, usually until the chicken is done.  For folks who like their
veggies crunchier, they should throw the chicken breast in at the beginning
with the uncooked peppers.  Whatever works.

So once the chicken is done,
I add in one or two tablespoons of salsa, just enough to add a little flavor,
and toss that around. If I am really being a pig, I throw in a piece of cheese
to give it a little extra boost.

Then just toss a bit, and
onto the plate.

Low cal, low fat, good for ya and takes about 15
minutes tops! Thanks, Clay.