Mexicali chicken with two sauces
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | ounces | Boneless skinless chicken |
| (71 min left), (H)elp | ||
| Breast -- in 4 pieces | ||
| More? | ||
| 2 | ounces | Dry Monterey Jack or |
| RED SAUCE | ||
| Parmesan cheese -- shaved | ||
| 1 | cup | Low-sodium tomato sauce |
| Thin with a cheese plane | ||
| 1 | teaspoon | Chili powder |
| Ground cumin | ||
| ¼ | teaspoon | Salt |
| 3 | Tbl | |
| ⅛ | teaspoon | Ground cumin |
| GREEN SAUCE | ||
| Dash | ||
| 1 | cup | Roasted green bell pepper |
| Lime and scallions for | ||
| 1 | Scallion -- quartered | |
| Garnish (Optional) | ||
| 6 | Coriander sprigs | |
| Dried fresh bread crumbs | ||
| 1 | Garlic clove | |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Lime juice |
| Ground alspice | ||
Directions
Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and pound to about ⅛ inch thick. Place chicken breasts on a foil-lined baking sheet. Place shaved cheese evenly over chicken; sprinkle lightly with cumin and top evenly with bread crumbs. Bake for 15 minutes, or until juices run clear when (71 min left), (H)elp, More? pierced with a fork.
GREEN SAUCE. Puree all of the ingredients in a food processor or blender until smooth. RED SAUCE. Combine all of the ingredients in a small saucepan over medium heat until hot. SERVICE. Divide sauces evenly among four dinner plates. Place chicken breasts on sauces. Garnish with sliced limes and scallions, if desired. Make 4 servings. [WEIGHT WATCHERS MAGAZINE MAY 1989] Posted by Fred Peters. (71 min left), (H)elp, More? Converted by MMCONV vers. 1⅒
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