Bev's Recipe Collection

• 3 pounds boneless chicken breasts, chunks or slices
• 2 T olive oil
• 1/2 C water
• 6 T ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 1 1/2 t onion powder
• 1 1/2 t garlic powder
• 20 oz. can pineapple tidbits, drained
• 1 avocado, peeled and thinly sliced
• diced tomato
• sour cream
• salsa

In a large skillet, cook chicken in olive oil over medium heat; drain, and return to skillet.  Combine water, ketchup, and spices; pour over chicken.  Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.  Serve on warm flour tortillas with pineapple tidbits, sliced avocados, diced tomatoes, sour cream, and salsa. Sides: rice, refried beans, and salad

Adapted from publix.com/aprons

• 3.75 pounds boneless chicken breasts
• 4 T butter
• 1 C sliced sweet onion
• 4 cloves fresh garlic, crushed
• 1 C chopped fresh cilantro
• 1 1/2 C salsa

Heat butter in a saucepan over medium heat.  Add onion and garlic and saute until soft.  Add chicken breasts and saute until golden brown.  Add salsa and cilantro.  Reduce to low and simmer for 3-5 minutes.  Serve over brown rice.

Adapted from recipezaar.com #26727