1½# skinless-boneless
chicken breasts cut in pieces
1lg. can cactus –
rinsed and drained well
1# can or jar of stewed
tomatoes
1sm-med Vidalia onion –
chopped
Thaw, wash and dry chicken well. Cut pieces into a big non-stick pan and drizzle with some Balsamic Viniagrette salad dressing. *Saute' until nicely browned, add a little water and brown again until pan is dry – *repeat 2-3 times. Add onions, stir-saute' a little while. Last, add cactus and tomatoes. Simmer again until onion is translucent or bake 20 minutes in a 350° oven. Serves 4. . .Lin
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