Chicken
South Beach Salsa Chicken Serves 4 to 6 3 tablespoons chili powder 1 tablespoon cumin 1 pound chicken tenderloin or boneless breast, cut into 1” pieces ¼ cup olive oil 1 cup salsa ½ cup fat-free sour cream 1 head lettuce, shredded
In a shallow bowl, combine chili powder and cumin. Add the chicken, turning to coat. Heat oil in large nonstick frying pan and stir fry chicken 5 to 7 minutes until done. Remove from pan and keep warm. Pour salsa in pan, cook on medium heat, stirring until heated and slightly thickened. Layer lettuce, chicken, salsa, and sour cream in large bowl. Phyllis Holland
Stuffed Cornish Hens Serves 4 4 Cornish game hens 1 box Uncle Ben’s original wild rice, cooked 2 cups water 1 bell pepper, diced 2 stalks celery, diced 1 medium onion, diced 1 can mushrooms 1 small jar pimento cooking oil
Preheat oven to 350 degrees. Prepare rice according to directions. Sauté diced bell pepper, celery, and onion until tender. Add sautéed vegetables, pimento, and mushrooms to rice. Rub oil on hens. Stuff hens with rice mixture. Place in baking dish and baste every 20 minutes. Bake 1 hour and 15 minutes until juices run clear. From The Nunns’ Cookbook Sally Nunn 212