Southwest Chicken Cutlets with Calico Rice
4 flattened chicken breasts halves
¼ cup flour
1 tsp. granulated garlic
2 Tbs. vegetable oil
½ tsp. cumin
1 cup chicken broth
1 tsp. red wine vinegar
1 cup salsa
2 cups corn
1 cup instant rice
1.) In a large mixing bowl, combine flour and garlic.
2.) Dredge chicken breasts in prepared flour mixture.
3.) Heat 2 Tbs. vegetable oil in large saute pan over medium high heat; add prepared breasts to heated oil and saute for 3-4 minutes per side or until golden brown.
4.) Combine cumin, chicken broth, vinegar, salsa, and corn; add to sauté pan with chicken; cook 12-15 minutes.
5.) Remove from heat and stir in rice.
6.) Cover pan and let stand for 8-10 minutes or until rice is tender.
7.) Serve with extra salsa and chopped avocado as garnish.
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