Ingredients
- 1 to 2 tablespoons olive oil
- 8 ounces of boneless, skinless chicken breast
- 1 yellow squash or zucchini
- Peeled garlic clove
- Green or red salsa broth, tomato juice, water,
- Olive oil or butter, optional
- Ground cumin
- Salt and pepper
Directions
In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.
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