A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.
INGREDIENTS (for 6 servings):
- 1/2 cup picante sauce
- 1/4 cup Dijon-style prepared mustard
- 2 tablespoons lemon juice
- 6 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
PREPARATION:
In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
Note:The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.