Granny's Pollo Zucchini
1 8 oz can tomato sauce
1/2 cup picante sauce
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp oregano, crushed
2 whole chicken breasts, boned, skinned and split
1 salt and pepper as desired
2 medium onions, cut into 1/2 wedges
2 tbsp vegetable oil
2 cup zucchini, cut into 1/2 cubes (about, 1 medium zucchini
Combine tomato sauce, picante sauce, cumin, garlic salt and oregano;
mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper.
Cook chicken and onions in oil in large skillet over medium heat,
stirring frequently, until chicken is lightly browned and almost
cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into
skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes.
Uncover; cook and stir about 1 minute to thicken sauce, if necessary.
Serve with additional picante sauce. Serves
Burgoyne surrenders British army to General
Gates at
Saratoga
(1777).