Black Forest Chicken Skillet
KIRKLAND SIGNATURE/TYSON
4 Kirkland Signature Frozen Boneless, Skinless Chicken Breasts*, thawed
1 teaspoon seasoned salt
Cooking spray
1 small onion, chopped
3 medium potatoes, cut into 1/2-inch cubes (about 3 1/2 cups)
1/4 pound Continental Deli Black Forest Ham, cut into thin strips
3 cups cabbage slaw mix
1 teaspoon caraway seed, crushed
1. Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
2. Spray a large nonstick skillet with cooking spray and heat to
medium-high. Add chicken, cover and cook for 5 minutes, or until
lightly browned, turning once. Remove from the skillet.
3. Add onion, potatoes, ham, slaw mix and caraway seed to the skillet.
Mix well, then top with chicken. Cover and cook for 10-15 minutes, or until
vegetables are tender and chicken is done (internal temperature 170°F).
Makes 4 servings.
Tips: Serve with hot rye rolls. Refrigerate leftovers.
Variation: Boneless, skinless chicken thigh cutlets can be substituted
for the breasts.
Brands may vary by region; substitute a similar product.
Chicken Monterey
HEINZ
1 15-ounce can black beans
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1/2 teaspoon chili powder
1 11-ounce can whole kernel corn, drained
1/2 cup Heinz Tomato Ketchup
1 large tomato, chopped
1. Drain beans, reserving 1/2 cup liquid; set beans and liquid aside.
2. Heat oil in a large saucepan over medium heat. Add chicken and
cook until lightly browned.
3. Stir in chili powder.
4. Add reserved beans and liquid, corn and ketchup. Simmer, covered,
for 5-7 minutes, stirring occasionally.
5. Top each serving with chopped tomato. Makes 4 servings.
Brands may vary by region; substitute a similar product.
