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Sunday, April 11, 2010

a recipe the whole family is sure to love is one of many that can be found at Betty Crocker website here

Taco Chicken and Corn Salsa

1 envelope (1 1/4 ounces) taco seasoning mix
4 boneless, skinless chicken breast halves (1 1/4 pounds)
2 tablespoons vegetable oil
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 medium avocado, pitted, peeled and chopped
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon honey

Reserve 2 teaspoons of the taco seasoning mix in medium bowl. Coat chicken with remaining taco seasoning mix. Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently. Serve salsa with chicken.

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