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Chicken Picante with Potato Pancake

Chicken Picante with Potato Pancake

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Campbell's Kitchen

Campbell's Kitchen

This one skillet dish has it all....chicken and zucchini in a zesty picante sauce, served over an easy-to-make potato pancake and topped with cheese...and it's on the table in just 35 minutes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

LindaT
2

LindaT

5/5/2012

Tasty.. I used a crookneck squash and queso fresco instead of a zucchini and swiss cheese. Nice easy dinner

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