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Rotel Spicy Skillet Chicken
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    Rotel Spicy Skillet Chicken
  • 2 Tablespoons olive oil
  • 4 boneless, skinless chicken breast halves
  • 1 med. onion, chopped
  • 3 cloves garlic, minced
  • 2 cups sliced fresh mushrooms
  • 1 can ( 10- oz. ) Rotel Diced Tomatoes and Green Chilies
  • 1/4 cup shredded part skim mozzarella cheese
  • In skillet, cook chicken in oil until brown. Add onion and garlic, saute until tender, about 5 min.. Add mushrooms and Rotel, reduce heat. Cover; simmer 25 min. stirring occasionally until meat is done. Sprinkle with cheese. Replace cover and heat until cheese melts. Serve over rice. Makes 4 servings

    Note: When I make this I use 2 cans of Rotel, 1 regular and 1 that says "milder". It was to spicy for us with 2 of the reg. Also, more often I have Monterey Jack on hand, so I use that instead of the mozzarella. Either is delicious. I have always served it over rice. Delicious. Enjoy

    From: Karl. Visit Karls Eatery
    Posted By: Karl, Via: Rec.Food.Recipes
    Post Date: Apr 30, 1998.

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