Mexicali Chicken

Name: Mexicali Chicken
Ingredients: 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)

7 ingredients

7 steps

Ingredients

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)

Directions

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.
5

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