| 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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