My friend Natalie made this for me once, it was absolutely delicious and one of the best things ever. She swears that it helps to heal anyone with tummy issues.  She served it with yellow rice and I felt that was great but I decided to add in some corn tortillas and that was outstanding. She shared the recipe even though her mother asked her not too. Now I’m sharing it with all of you because it is mandatory that everyone gives it a try.

Ingredients:

Salsa
1/4 cup Zesty Italian dressing
1/2 cup water
1/2 cup cilantro
2 Serrano chilies, cleaned and head cut off (be careful, make sure you wash your hands thoroughly after handling Chilies)
1 chicken buillon cube or 1 tsp granulated chicken flavor buillon
1/2 cup Planters Dry Toasted Peanuts

For Chicken
1/4 cup Zesty Italian dressing
1 large onion, chopped
1 Poblano chile, seeded and chopped
1 cup of chopped mushrooms (optional)
2 large chicken breasts, cut into 4ths

Directions:

  1. Add the 1/4 cup Zesty Italian dressing, water, cilantro, Serrano chiles, buillon, and peanuts in a blender. Mix all these ingredients at High speed until all ingredients are well blended, set aside. 
  2. In a large skillet, heat up the other 1/4 cup Italian dressing, onions, Poblano chiles, and optional mushrooms. Cook for a good 5 minutes until onions are more than half way cooked. 
  3. Add the chicken to the skillet, along with the cilantro peanut salsa. Cover and cook for 10 minutes, stirring occasionally until chicken is cooked through.
  4. Serve with some yellow rice and top with some extra cilantro leaves and/or some sour cream. Enjoy!