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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Mexican, Poultry, Main dish 1 Servings

INGREDIENTS

13 oz Boneless skinless chicken
(71 min left), (H)elp
Breast — in 4 pieces
More?
2 oz Dry Monterey Jack or
RED SAUCE
Parmesan cheese — shaved
1 c Low-sodium tomato sauce
Thin with a cheese plane
1 ts Chili powder
Ground cumin
1/4 ts Salt
3 Tbl
1/8 ts Ground cumin
GREEN SAUCE
Dash
1 c Roasted green bell pepper
Lime and scallions for
1 Scallion — quartered
Garnish (Optional)
6 Coriander sprigs
Dried fresh bread crumbs
1 Garlic clove
1/4 ts Salt
1 1/2 ts Lime juice
Ground alspice

INSTRUCTIONS

Preheat oven to 375F.  Place chicken breasts between sheets of plastic wrap
and pound to about 1/8 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. 1.10
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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