3largeboneless, skinless chicken breasts
4Tbsp.Adams Reserve Val Verde Rub
1c.Cookwell Pecos 83 Marinade, plus more for basting
2Tbsp.Ottavio Grapeseed Oil
1carton refrigerated H-E-B Ready, Fresh, Go! Pico de Gallo
Combine rub and marinade in a 1-gallon sealable plastic bag. Add chicken; 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 reaches an internal temperature of 165°F. Baste chicken with additional Pecos 83 Marinade after turning.
Top chicken with pico de gallo and serve.
No Nutritional Information Available