Recipes from Mexico :: Mexican Main Dishes Poultry
Source: eatchicken.com
4 boneless, skinless chicken breast halves
2 Tbsp. olive oil
2/3 c. prepared tomato/pepper salsa
1 c. white bread crumbs
1 Tbsp. plus 1/2 tsp. taco seasoning mix
1 tsp. brown sugar
Sautéed red, green and yellow bell pepper strips
2 tsp. unsweetened cocoa powder, divided
1 Tbsp. plus 1 tsp. finely chopped fresh sage, divided
In plastic bag, mix together bread crumbs, 1 Tbsp. of the taco seasoning mix, 1 tsp. cocoa powder and 1 Tbsp. sage. Add chicken and shake until each piece is well coated.
In large heavy skillet, place oil and heat to med. temperature. Add chicken and sauté, turning, about 6 mins., or until brown on both sides. Cover and cook about 25 mins. or until fork can be inserted in chicken with ease.
In small saucepan, place salsa, sugar, remaining 1 tsp. cocoa powder and remaining 1 tsp. sage. Heat on low temperature and simmer 2 mins. Cover and reduce heat to warm. Remove chicken from skillet to warm plate and top with salsa. Garnish with pepper strips.
Makes 4 servings.
