LOCATION: Recipes >> Poultry >> Chicken Breasts 13
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Chicken Breasts 13
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Chicken Breasts
Serves 2
4 boneless skinless chicken breasts
2 tablespoons minced garlic
1 teaspoon red pepper
1 teaspoon black pepper
2 cups italian salad dressing
1/2 teaspoon parsley flakes
4 angel hair pasta nests
2 medium tomatoes, chopped
1 cup salsa
1/2 cup grated cheese
2 tablespoons sour cream
chives
Marinate chicken in garlic, both peppers, salad dressing, and
parsley flakes for about an hour. Put the chicken, marinade and
all into a deep skillet, adding about a 1/2 cup to a cup water.
Cover and slow simmer for 1/2 hour or until done, but still juicy.
Meanwhile boil pasta nests. Drain. Put 2 nests on a plate, cover
pasta in half of the tomatoes, repeat for other plate. When chicken
is done place on cutting board and slice so it can be arranged in
paper fan style. Arrange 2 breasts on each plate, on top of the
tomatoes. Half the salsa goes on each plate on top of the chicken.
Followed by the cheese. The sour cream goes in the center of the
plate with a small amount of chives over the entire dish.
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