Cut cucumber crosswise in half, then cut each piece lengthwise in half. Place each flat side down and cut into thin lengthwise slices. Toss cucumber, vinegar and mint in large bowl. Cover and refrigerate until chilled.
Place 1 envelope dry peanut sauce mix on sheet of wax paper; turn chicken breasts in mix to coat.
Heat oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, 6 minutes or until golden and instant-read thermometer inserted side to center registers 165ºF. Remove to plate; cover slightly to keep warm.
Add water and remaining envelope of peanut sauce mix to skillet. Bring to a boil; cook, stirring, about 3 minutes until slightly thickened. Serve sauce on the chicken and the cucumber salad alongside.
Calories 331 Fat 8g Saturated fat 2g Cholesterol 82mg
Sodium 999mg Carbohydrate 26g Fiber 3g
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
