3 Boneless, Skinless Chicken Breast Halves, Cut Into Strips
1 Tablespoon Oil
1 Onion, Cut Into Thin Wedges
1 Medium Bell Pepper, Cut Into Strips
1 1/2 Cups Chunky Salsa
In a skillet, saute chicken in oil over medium-high heat, 3 minutes.
Add onions and peppers, cook 3 to 4 minutes, until tender and crisp.
Reduce heat, add salsas and simmer 2 minutes.
Serve over rice and garnish with cilantro.
Yield: 4 servings.