Friday, April 2, 2010

Southwestern Chicken

Use up that leftover Easter ham this weekend!
This meal takes less than a half an hour and has really great flavor. Plus it's really nutrious, especially if you serve it with brown rice. I never put in the hot pepper sauce because of the kids' senstitive bellies. I bet you could also try it in the crockpot too, but I've never done it.

Southwestern Chicken

1/4 cup Kraft Zesty Italian Dressing (or low fat)
2-3 chicken breasts
1 Tbsp dry chopped onions
1 can diced tomatoes, undrained
1 can rinsed, drained black beans
3 slices sliced thick-cut ham

cooked rice

Heat skillet to medium high heat with salad dressing; add oninos and chicken. Cook for 10 minutes, turning once. Add tomatoes with juice, drained beans, and ham.Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through, turning after 5 minutes
Serve over rice

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