Chicken Picante with Potato Pancake

Name: Chicken Picante with Potato Pancake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Jewish
Ingredients: 850 grams 1/2 package frozen country-style shredded hash brown potatoes; 355 milliliters Pace® Picante Sauce; 454 grams skinless, boneless chicken breast halves, cut into 1-inch pieces; 79 milliliters shredded Swiss cheese; 2 Tbsps vegetable oil; 1 medium zucchini, cut in quarters and sliced

Chicken Picante with Potato Pancake might be just the Jewish recipe you are searching for. One portion of this dish contains roughly 33g of protein, 14g of fat, and A mixture of zucchini, picante sauce, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Picante Potato Pie, Skillet Chicken Picante, and Picante-Dijon Grilled Chicken.

Instructions

Heat the oil in a 12-inch nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

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Potato

Equipment you will use

Frying Pan

Remove the potato pancake from the skillet and keep warm.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

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.

Ingredients you will need

Picante Sauce