WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Salsa Chicken Shortcakes

1 (10.8 oz.) can (5 biscuits) Pillsbury Grands! Refrigerated Flaky Biscuits
1 Tbsp. oil
4 boneless skinless chicken breast halves (about 1 lb.), cut into thin strips
1 garlic clove, minced
1-3/4 cups chunky-style salsa
1 cup frozen whole kernel corn

1 (2-1/4 oz.) can sliced ripe olives, drained
1 Tbsp. semisweet chocolate chips*
1 tsp. cumin
4 oz. sliced hot pepper Monterey Jack cheese, cut into thin strips
5 Tbsp. sour cream
Fresh cilantro sprigs, if desired
Heat oven to 350°F. Bake biscuits as directed on can. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink in center. Add salsa, corn, olives, chocolate chips, and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly, stirring occasionally. To serve, split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro. Serves 5.
*TIP: Adding chocolate chips to this chicken mixture is reminiscent of Mexican mole (MOH-lay) sauce, a spicy combination of onions, garlic, chiles, and a small amount of Mexican chocolate.

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News