Chicken Picante

1. 1

   Butterfly chicken breasts or pound to even thickness, about 1/2-inch thick.

2. 2

   Season with salt, pepper, garlic powder, chili powder and rosemary.

3. 3

   Heat oil to medium-high in frypan and cook each side of chicken, about 1 minute.

4. 4

   Set chicken aside and keep warm.

5. 5

   In same pan, add picante and Worcestershire sauce.

6. 6

   Simmer until mixture is reduced in half.

7. 7

   On sheet pan, arrange chicken. Cover each piece with cooked picante mixture and top with cheese. Place under broiler until cheese bubbles and is brown.

8. 8

   Serve with yellow or Spanish rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.