Salsa Chicken Dinner
4 chicken breast halves, skinned and boned
1/2 cup of chicken stock
1 cup of minced onions
1 cup of sliced carrots
1 large tomato, chopped
1 teaspoon of minced garlic
1/4 cup of salsa
1/4 teaspoon of ground black pepper
1/4 cup of grated Parmesan cheese
Place each chicken breast between 2 sheets of wax paper. With a meat mallet or the side of a cleaver, pound to 1/4-inch thickness. Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the chicken and cook for 2 minutes. Turn the pieces. Add the stock and bring to a boil. Add the onions, carrots, tomatoes, garlic, salsa, and pepper. Cover and cook for 3 minutes, or until the chicken is no longer pink in the center. Sprinkle with the Parmesan. Cover and cook for 1 minute, or until the Parmesan starts to melt. Serves 4.
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