Any kind of salsa can perk up chicken breast

Chunky tomato salsa tops sautéed chicken breasts for this quick 15-minute meal. It's simple enough for any weekday or a holiday weekend with friends.

Any type of store-bought salsa can be used for this dinner, whether a chunky tomato salsa or a fruit-based salsa like peach or mango.

Shredded iceberg lettuce, shredded Monterey jack cheese and tortilla chips only need to be opened and combined with drained black beans and dressing to create the quick Tortilla Salad side dish.

Chicken breasts without bones or fat can be tricky to cook. To make sure they are juicy and not dry, I sear them on both sides for two minutes each and then lower the heat to cook them through.

Tips: Flattening the chicken helps it to cook faster. If you omit this step, cook the chicken for eight minutes after it is browned. A meat thermometer should read 165 degrees. Any type of low-fat shredded cheese, such as Swiss or cheddar, can be used.

Fred Tasker's wine suggestion: The zingy salsa means this dish would go well with a zingy sauvignon blanc.

SOUTHWESTERN CHICKEN

3⁄4 pound boneless, skinless chicken breast

Vegetable oil spray

Salt and freshly ground black pepper

1 cup chunky tomato salsa

Preparation

Heat a medium-size nonstick skillet over medium-high heat. Place the chicken between two pieces of plastic wrap and flatten with a meat bat, the bottom of a heavy skillet or the palm of your hand to about 1⁄2-inch thick.

Spray the skillet with vegetable oil spray and add chicken. Brown two minutes; turn and brown two more minutes. Salt and pepper the cooked side. Lower the heat to medium-low and spoon the salsa over chicken.

Cover with a lid and cook three to four minutes. A meat thermometer should read 165 degrees. Serve chicken with salsa on top and Tortilla Salad on the side. Makes two servings.

TORTILLA SALAD

4 cups shredded iceberg lettuce

1 cup rinsed and drained black beans

2 tablespoons shredded low-fat Monterey Jack cheese

2 tablespoons reduced-fat oil and vinegar dressing

1 cup broken tortilla chips

Preparation

Toss iceberg lettuce and black beans together in a salad bowl. Add cheese and dressing and toss to mix. Sprinkle tortilla chips on top. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.