Salsa Chicken
Makes (homes):
12 Portions
Makes (centers):
24 Portions
Ingredients (homes):
- 1 1/4 pound (~4 breast) Chicken, boneless, skinless
- 16 oz. Salsa
- 1 (15 oz.) can Black Beans (or Pinto Beans)
- 4 oz. (1 cup) Cheddar Cheese, shredded
Ingredients (centers):
- 2 1/2 pound Chicken, boneless, skinless
- 32 oz. Salsa
- 2 (15 oz.) can Black Beans (or Pinto Beans)
- 8 oz. (2 cup) Cheddar Cheese, shredded
Directions:
- Brown chicken over medium high heat, about 4 minutes per side.
- Mix in salsa and beans. Simmer 5 minutes or until a food thermometer placed in chicken reads 165 degrees.
- Remove from heat. Top with cheese; let stand until melted.
Serve:
1 portion = 1.5 oz. meat/meat alt. + 1/4 cup vegetable
Meal:
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Chicken, boneless, skinless (Meat and Meat Alternate Food List # 213)
Source:
Adapted from: kraftrecipes.com