CHICKEN SALSA



4 boneless chicken breasts

cooking spray

1 tbs vegetable oil

1 onion, sliced not diced

1 rib celery, chopped

1 green or red pepper, sliced

1 cup mushrooms, sliced

1 cup frozen corn

2 cups salsa (mild, medium or hot)

1 cup cheddar cheese, grated

1 cup sour cream (regular or low-fat)

2-3 cups or more of cooked rice.



In a large skillet, sprayed with cooking oil, cook chicken on medium

heat, covered, until no longer pink. 8-12 minutes per side. Remove

from skillet, cut into bite size pieces and set aside. Add vegetable

oil to skillet, saute onions, celery, pepper, mushrooms until soft.

3-4 minutes only-do not overcook. Stir in the corn. Cook until

heated. 2-3 minutes. Stir in the cooked, chopped chicken. Stir in

the salsa. Cook until heated. 2-3 minutes. Spoon over cooked rice.

Top with shredded cheese and sour cream. Serves 4. To adjust for

more or less people, use 1 chicken breast per person and as much

cooked rice as you like.