Morgan's PMS Chicken
Source of Recipe
Rene_C @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ I don't know how the name for this recipe originated, but it's delicious!
List of Ingredients
One note on the chicken: any chicken parts will do - if it’s got the bone in it, boil for 10-15 minutes first to cook it most of the way because the sauce doesn’t hold well to long simmering times.
2 pound chicken breasts; no skin - no bone (or see note above)
2 tablespoons olive oil
1 (14 ounce) can Rotel brand tomatoes with green chilis (the chopped, not whole kind)
4 ounces cream cheese
1/2 cup cream
Salt to taste
Recipe
Salt and pepper chicken. Cook chicken in a large, non-stick skillet in the olive oil. Once it’s cooked through, remove the chicken and add the tomatoes and stir to get all the bits off the pan. When the tomatoes are simmering, add the cream cheese (cut into little pieces to get it to melt) and the cream. Stir until it’s all melted and simmering gently. Add the chicken back in, cover and cook over very low heat for 5 minutes. Serve hot.
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* Deb’s notes: I use 4 chicken breasts, cut into chunks. I double the sauce, as we like a lot of sauce. In doubling it, I use 1 can of mild and 1 can of the hotter Rotel tomatoes. This is *excellent* served over French-cut green beans!
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