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Skillet Southwest Chicken

This is a quick skillet meal that tastes great using simple ingredients. The peach preserves add a great flavor and doesn't taste at all like a sweet fruit.


 4 chicken breasts (boneless skinless) or thighs (bones removed)
 vegetable or olive oil
 1 medium size jar salsa, whatever heat you prefer
 1 small can sliced black olives
 1 small can corn (whole kernel)
 3 Tablespoons peach preserves (optional, but an interesting addition)


Cut chicken into pieces about 2 inch across. Sauté in oil until lightly browned. Add rest of ingredients to pan and cook over medium heat until chicken is cooked through, about 10 minutes, stirring occasionally. Serve with rice and a green salad. I use instant rice or cooked rice in a pouch and bag-o-salad for an easy tiny kitchen meal.

This recipe also works well with any fruit-based salsa in place of the salsa + preserves combination.

Serves: ?
Chicken Corn Salsa Olives Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.