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Creamy Mexican Chicken




Source of Recipe


Unknown


List of Ingredients




2lbs. chicken breasts-no skin, no bone
2 Tbls. olive oil
1 can Ro-Tel brand tomatoes w/green chilis (chopped, not whole kind)
3 oz. cream cheese
1/2 c. heavy cream
salt to taste

Salt and pepper chicken. Cook chicken in large, nonstick 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. Once 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. *Sauce does not hold well for long simmering times so it is better to use boneless chicken.


Recipe