3 large boneless, skinless chicken breasts
4 Tbsp. Adams Reserve Val Verde Rub
1 c. Cookwell Pecos 83 Marinade, plus more for basting
2 Tbsp. Ottavio Grapeseed Oil
1 carton refrigerated H-E-B Ready, Fresh, Go! Pico de Gallo
Combine rub and marinade in a 1-gallon sealable plastic bag. Add chic
ken; toss bag to coat. Set aside to marinate 30 minutes, or place in
refrigerator to marinate up to 12 hours.
Heat a large, heavy skillet 5 minutes over Medium heat. Add oil; when
oil is very hot but not smoking, transfer chicken to skillet (discard
bag with marinade). Cook 7 to 10 minutes per side or until chicken r
eaches an internal temperature of 165°F. Baste chicken with addit
ional Pecos 83 Marinade after turning.
Top chicken with pico de gallo and serve.
No Nutritional Information Available