| 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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