From Our Recipe Box to Yours...

Santa Fe Chicken

1 large onion, chopped

1 T. butter

1 1/4 C. chicken broth

1 C. salsa

1 C. uncooked long grain rice

1/8 tsp. garlic powder

4 boneless, skinless chicken breast halves

3/4 C. shredded Cheddar cheese

Chopped fresh cilantro and parsley

In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10 to 15 minutes longer or until meat juices run clear. Remove from heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro and parsley if desired.

Note: I always fry chicken a little first and then add the rice. I also always use wild rice instead of long grain and then I cook it 45 minutes first and then add it to the broth. This recipe originally came from Quick Cooking Magazine and Al and I both love it.

Remember!!! 
The library will be closed Sunday, April 24th in observance of the Easter Holiday.

We will resume regular hours Monday, April 25, 2011, 10 a.m. to 8 p.m.