My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Pepper Jack Chicken With El Paso Potatoes

Servings:
Makes 4 Servings
Total Time:
30 Minutes
Active Time:
30 minutes

Cooking Sequence


-- Prepare chicken through step 4 - 20 minutes


-- Prepare potatoes; complete chicken and serve - 10 minutes


Pepper Jack Chicken

Ingredients

1 pound boneless chicken tenders

1 tablespoon flour

1/2 teaspoon seasoned salt

large zip-top bag

1 tablespoon canola oil

3 cloves fresh garlic

1 pound steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)

1 (4.5-ounce) can chopped green chiles (undrained)

1/8 teaspoon pepper

3 tablespoons jalapeño pepper jelly

1/4 teaspoon liquid smoke flavoring

1 cup shredded Colby Monterey Jack cheese

Steps


1. Cut chicken into bite-size pieces; wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Combine flour and seasoned salt in zip-top bag; shake to mix. Place chicken in bag (wash hands); seal tightly and shake to coat.

3. Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add chicken (wash hands); cook 3 minutes, turning often, or until evenly browned.

4. Stir in vegetables, chiles, and pepper; cook 3 minutes, stirring often, or until vegetables are tender.

5. Stir in jelly and liquid smoke; cook 3 minutes, stirring occasionally, to blend flavors. Remove from heat; sprinkle with cheese. Let stand 5 minutes or until cheese melts. Serve.


El Paso Potatoes

Ingredients

1 (24-ounce) package refrigerated mashed potatoes

2 tablespoons mild salsa

1 tablespoon butter

1/8 teaspoon pepper

Steps


1. Combine all ingredients in microwave-safe bowl.

2. Microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.


Aprons Advice

The pepper jelly adds a mild, sweet fire to this meal. Add more heat with 2-3 drops of hot pepper sauce in step 5.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Please see individual recipes for nutritional information.

Pepper Jack Chicken

CALORIES (per 1/4 recipe) 340kcal; FAT 13g; CHOL 90mg; SODIUM 580mg; CARB 21g; FIBER 2g; PROTEIN 35g; VIT A 20%; VIT C 170%; CALC 30%; IRON 8%

El Paso Potatoes

CALORIES (per 1/4 recipe) 230kcal; FAT 15g; CHOL 30mg; SODIUM 1000mg; CARB 21g; FIBER 1g; PROTEIN 2g; VIT A 15%; VIT C 0%; CALC 6%; IRON 4%