Chicken Mexicana

1. 1

   Sprinkle chicken with garlic salt.

2. 2

   Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.

3. 3

   Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.

4. 4

   Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.

5. 5

   Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.

6. 6

   Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.