Tex Mex Chicken Cutlets

Print PrintShare with Friends


A quick and easy dinner, great for the summer does not heat up your kitchen. This is not a very spicy dinner if you like it spicy feel free to change the spices. Also if you use a thick chicken breast you will need to pound it or adjust the cooking time.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 cup instant rice
  • add   1 small red onion
  • add   2 garlic cloves
  • add   1 teaspoon red wine vinegar
  • add   4 boneless skinless chicken breasts
  • add   1 cup bottled medium salsa or hot hot depending on personal taste salsa
  • add   1 tablespoon oil
  • add   2 tablespoons flour
  • add   1 (10 ounce) package frozen corn
  • add   1 cup chicken broth
  • add   1/2 teaspoon ground cumin


  1. Heat the oil in a large non stick skillet over medium high heat.Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
  2. Place flour on a plate.Place chicken in flour to coat each side, patting off excess.Add to skillet, saute for 2 minutes per side or until lightly golden.Add cumin, chicken broth, vinegar, salsa and corn.Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat.Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender.Serve with extra salsa and sour cream if desired.