Chicken Picante with Potato Pancake

Take hash-browns to a dinnertime level by using them to create a crispy
crust for spicy chicken and creamy Swiss cheese. It's a deliciously
different supper that you'll enjoy any night of the week.

Chicken Picante with Potato Pancake
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

2 tablespoons vegetable oil
1/2 of a 30-ounce package frozen country-style shredded hash-brown potatoes
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium zucchini, cut in quarters and sliced (about 2 cups)
1 1/2 cups Pace® Picante Sauce
1/3 cup shredded Swiss cheese

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat.
Add the potatoes and press into the bottom of the skillet, forming a
solid "pancake". Cook for 10 minutes or until the potato pancake
is well browned on both sides, carefully turning the potato pancake over
halfway through the cook time. Do not stir. Remove the potato pancake
from the skillet and keep warm.

2. Add the chicken to the skillet and cook until well browned, stirring
occasionally. Stir in the zucchini and picante sauce and cook until the
zucchini is tender and the chicken is cooked through, stirring
occasionally. Spoon the chicken mixture over the potato pancake.
Sprinkle with the cheese.

/Cooking Basics:/ You can flip the potato pancake with a large spatula
to brown both sides, or you can brown the bottom and slide the pancake
out of the skillet onto a large plate. Place the skillet upside-down
over the pancake and invert so that the pancake lands in the skillet,
uncooked-side down. Cook until the bottom is well browned.
Makes: 4 servings (about 1 cup each).

Kitchen Clip
                              If you don't have Swiss cheese on hand, don't worry - this
recipe works great with Cheddar or Monterey Jack as well.
Received on Mon Mar 28 13:42:31 2011