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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 cup each)
Chicken Picante with Potato Pancake
This one skillet dish has it all....chicken and zucchini in a zesty picante sauce, served over an easy-to-make potato pancake and topped with cheese...and it's on the table in just 35 minutes!
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Serves: 4 servings (about 1 cup each)
Prep Time: 10 minutes
Cook Time: 25 minutes
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2 tablespoons Vegetable Oil
1/2 of a 30-ounce package frozen country-style shredded hash-brown potatoes
1 pound skinless, boneless chicken breast half, cut into 1-inch pieces
1 medium zucchini, cut in quarters and sliced (about 2 cups)
1 1/2 cups Pace® Picante Sauce
1/3 cup shredded Swiss cheese




Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the potatoes and press into the bottom of the skillet, forming a solid "pancake".  Cook for 10 minutes or until the potato pancake is well browned on both sides, carefully turning the potato pancake over halfway through the cook time.  Do not stir.  Remove the potato pancake from the skillet and keep warm.

Add the chicken to the skillet and cook until well browned, stirring occasionally.  Stir in the zucchini and picante sauce and cook until the zucchini is tender and the chicken is cooked through, stirring occasionally.  Spoon the chicken mixture over the potato pancake.  Sprinkle with the cheese.

Cooking Basics: You can flip the potato pancake with a large spatula to brown both sides, or you can brown the bottom and slide the pancake out of the skillet onto a large plate.  Place the skillet upside-down over the pancake and invert so that the pancake lands in the skillet, uncooked-side down.  Cook until the bottom is well browned.


Notes:
Nutritional Values per Serving using Pace Picante Sauce: Calories 355, Total Fat 13g, Saturated Fat 3g, Cholesterol 76mg, Sodium 736mg, Total Carbohydrate 27g, Dietary Fiber 5g, Protein 30g, Vitamin A 10%DV, Vitamin C 15%DV, Calcium 11%DV, Iron 11%DV

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