Title: Pan-Seared Chicken With Pan Grilled Vegetables
Categories: Shelf life, Shelf4
Yield: 1 servings

2 Boneless chicken breasts; (4
-oz each)
Seasoned flour
1 tb Oil
1/2 c Julienne peppers and onions

-----------------------------FRESH TOMATO SALSA-----------------------------
1/4 c Fresh diced tomato
1 tb Diced red onion
1 ts Cilantro
1 ds Tabasco
1 ds Chef salt
1 ts Red wine vinegar

Saute chicken breast 2 minutes each side until 170 degrees. Add vegetables
to pan and stir fry until light brown. Place vegetables on plate and put
chicken on top. Top with tomato salsa.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.