Southwestern toasted chicken (recipe)


Connie Cahill from Kroger stopped by with another $10 Tuesday recipe.

Southwestern Toasted Chicken

4 boneless chicken breasts
1 tablespoon olive oil
1 14.5 ounce can Seasoned Tomatoes
1 14.5 ounce can fire roasted corn
1/2 cup tomato sauce
1 cup shredded Italian cheese
4 frozen slices Texas Toast, heated to serve

In a medium skillet, heat the olive oil and add the chicken breasts. Sauté until browned, on both sides, about 5 minutes.

Cover with diced tomatoes, corn and tomato sauce. Cover and cook on low until internal temperature of chicken breasts reaches 165 degrees. Divide cheese evenly over chicken breasts. Cover and cook until the cheese is melted.

Place each chicken breasts on top of Texas toast and surround toast with remaining tomatoes and corn. Makes 4 servings.

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