Mexicali Chicken With Two Sauces Recipe
Servings: 1
Ingredients
- 13 ounce Boneless skinless chicken (71 minutes left), (H)elp Breast -- in 4 pcs More
- 2 ounce Dry Monterey Jack or possibly RED SAUCE Parmesan cheese -- shaved
- 1 c. Low-sodium tomato sauce Thin with a cheese plane
- 1 tsp Chili pwdr Grnd cumin
- 1/4 tsp Salt
- 1/8 tsp Grnd cumin GREEN SAUCE Dash
- 1 c. Roasted green bell pepper Lime and scallions for
- 1 x Scallion -- quartered Garnish (Optional)
- 6 x Coriander sprigs Dry fresh bread crumbs
- 1 x Garlic clove
- 1/4 tsp Salt
- 1 1/2 tsp Lime juice Grnd alspice
Directions
- Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and lb. to about 1/8 inch thick. Place chicken breasts on a foil-lined baking sheet. Place shaved cheese proportionately over chicken; sprinkle lightly with cumin and top proportionately with bread crumbs. Bake for 15 min, or possibly till juices run clear when (71 minutes left), (H)elp, More pierced with a fork.
- GREEN SAUCE. Puree all of the ingredients in a food processor or possibly blender till smooth. RED SAUCE. Combine all of the ingredients in a small saucepan over medium heat till warm. SERVICE. Divide sauces proportionately among four dinner plates. Place chicken breasts on sauces. Garnish with sliced limes and scallions, if you like. Make 4 servings. [WEIGHT WATCHERS MAGAZINE MAY 1989]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 571g | |
| Calories 553 | |
| Calories from Fat 186 | 34% |
| Total Fat 21.12g | 26% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.07g | |
| Cholesterol 189mg | 63% |
| Sodium 2936mg | 122% |
| Potassium 1582mg | 45% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.38g | 8% |
| Protein 73.25g | 117% |
