Photo: Randy Mayor; Styling: Cindy Barr
Total Time
22 Mins
Yield
4 servings (serving size: 1 chicken breast half and about 1/3 cup pico de gallo)

Although Mexican cuisine usually involves a variety of complex flavors, you'll find three base ingredients in most dishes: tomatoes, white onions, and chiles. Here we use jalapeño peppers in the pico de gallo, which give a nice kick, but you can substitute the hotter serrano chile if you're a fan of spicy foods. Serve the sautéed chicken breasts with cilantro rice.

How to Make It

Step 1

Combine first 3 ingredients, 2 tablespoons oil, and 1/4 teaspoon salt.

Step 2

Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with pico de gallo.

Ratings & Reviews

ilovepiemore's Review

ilovepiemore
February 25, 2012
N/A

lizardstew's Review

laceyhawkins
December 02, 2010
This was pretty good. I used sweet-hot pickled jalapenos which worked really well with the bite of the white onion. I served this with the Cilantro rice on the same page of the magazine.

dmpeace's Review

AJSkater
November 30, 2010
This was a fantastic recipe. My whole family loved it. Easy to make, and enjoyed the flavors. I used a serrano pepper and it was such a nice heat, but not overwhelming. I only used 1 tablespoon of oil in the pico, and reserved the rest for the chicken.

AJSkater's Review

dmpeace
November 11, 2010
I'm confused about this recipe. Are you meant to saute the chicken in the oil, jalapeno and tomato mixture? Thanks for answering my "dumb" question.

laceyhawkins's Review

lizardstew
October 04, 2010
My fiance' and i loved this recipe! so simple but great! the cilantro rice was excellent. i used chicken breasts from Omaha Steaks. the only change i made was i only used 1 T (instead of 2) of oil in my pico-it was plenty for me.