Pollo Napolitano (Chicken Di Napolitano)
Serves 2
| 2 | skinless boneless chicken breasts |
| 1 tbsp | olive oil |
| 1 jar | Arriba! Medium Red Salsa -- (16-ounce) |
| 1 1/4 cups | water |
| 1 cup | cooked rice |
| 1/4 cup | fresh basil -- chopped |
| 1 tsp | chicken broth cube |
| salt and pepper to taste |
Heat oil in large skillet.
Add chicken; cook over medium-high heat 8 to 10 minutes or until light brown.
Add Arriba! Medium Red Salsa, water and rice.
Bring to a boil. Add chicken broth cube.
Cover, reduce heat; simmer 15 to 18 minutes or until chicken juices run clear and liquid is absorbed.
Stir in basil.
Slice chicken and serve over rice.
