| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Main dish, Mexican, Poultry | 1 | Servings |
INGREDIENTS
| 13 | oz | Boneless skinless chicken |
| 71 min left Help | ||
| 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 | t | Chili powder |
| Ground cumin | ||
| 1/4 | t | Salt |
| 3 | Tbl | |
| 1/8 | t | 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 | t | Salt |
| 1 1/2 | t | 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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