Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chicken breast halves; skinless, boneless |
| 1 tablespoon | Olive oil |
| 1 pack | (8 ounce) cream cheese; softened |
| ¼ cup | Mayonnaise |
| ¼ cup | Milk |
| ¼ cup | Minced red bell pepper |
| 2 tablespoons | Minced jalapeño pepper |
| 1 tablespoon | Lemon juice |
| ¾ teaspoon | Salt |
| ¾ teaspoon | TABASCO pepper sauce |
Finely chop chicken breast halves. In 12-inch skillet, over medium-high heat, in hot oil, cook chicken until tender and golden on all sides, stirring frequently. In medium bowl, stir cream cheese, mayonnaise, milk, red pepper, jalapeño pepper, lemon juice, salt, TABASCO sauce and cooked chicken until well blended.
Preheat oven to 375øF. Spoon chicken mixture into heat-safe crock or small casserole. Bake 20 minutes or until mixture is hot and bubbly. Serve with crisp crackers or pita triangles.
Makes about 3 cups.
Nutritional information per serving: 68 Calories, 3g protein, 1g carbohydrate, 6g fat, 18mg cholesterol, 132mg sodium Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998