Mexicali Chicken
Photo: Amy Kalyn SimsIngredients
- 1 tablespoon Dijon mustard
- 4 (4-ounce) skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 1/2 cup bottled salsa
- 2 tablespoons fresh lime juice
- 1/4 ripe avocado, cubed
- 2 tablespoons thinly sliced green onions (optional)
Preparation
1. Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
2. Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
3. Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
4. Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.
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