| CHICKEN CORN SAUTÉ |
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Prep time: 25 minutes Cook time: 15 minutes Serves 61 pound boneless, skinless chicken breasts, rinsed and patted dry 1 tablespoon chili powder 1/2 teaspoon salt 3 tablespoons CRISCO Oil, divided 1 medium onion, diced 1 medium red bell pepper, cut into strips 1 package (10 ounces) frozen whole kernel corn, thawed Hot pepper sauce (optional) Cooked rice Cut chicken into bite-size pieces. Combine chili powder and salt in shallow dish. Add chicken; toss to coat. Heat 2 tablespoons Crisco Oil in large skillet on medium-high heat. Add chicken. Cook and stir until no longer pink in center; remove to serving dish. Heat remaining 1 tablespoon Crisco Oil in skillet. Add onion. Cook and stir 2 minutes or until tender. Add bell peppers and corn. Cook and stir 3 to 4 minutes or until crisp-tender. Return chicken to skillet to reheat. Season with salt and pepper and hot pepper sauce, if desired. Serve with rice. |
