Recipe - Arizona Chicken

2 Whole chicken breasts;
skinned and boned
1 tablespoon Dijon mustard
1 tablespoon Butter
One half cup Prepared salsa
2 tablespoon Lime juice
One fourth cup Chopped fresh cilantro
(optional)

Date: Thu, 20 Jun 1996 18:17:01 EDT

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US
Pound each breast between sheets of plastic wrap to a uniform thickness of
One half inch. Spread both sides with mustard.

In a large skillet, melt butter over medium heat. Add chicken and cook 34
minutes on each side. Stir salsa and lime juice together and add to
skillet.

Simmer gently, uncovered, until chicken is cooked through and sauce has
thickened, about 68 minutes. Sprinkle with cilantro.

Personal note: I first tried this in the fall of 1993, and it quickly
became a family favorite. Both hubby and I have taken the leftovers to
"nuke" for lunches the next day. It keeps several days in the fridge.

EATL DIGEST 19 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.