| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Skinned and boned chicken | |
| breast halves 4 oz | ||
| 2 | t | S, fajita seasoning |
| 1 | t | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 1 | Black beans, 15 oz | |
| UNdrained | ||
| 1 | Diced tomatoes and green | |
| chiles 10 oz | ||
| 1/4 | t | Ground red pepper |
| 1/2 | t | Ground cumin |
| 2 | T | Chopped fresh cilantro |
| 1 | T | Lime juice |
| Shredded Monterey Jack | ||
| cheese |
INSTRUCTIONS
Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm. Saute onion and garlic in reserved drippings until tender. Drain beans, reserving 2 Tablespoons of liquid; rinse and drain beans again. Process onion mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients in a blender or food processor until smooth, stopping once to scrape down sides. Pour mixture into a small saucepan, and cook over medium heat, stirring constantly, until thoroughly heated. Sprinkle with cheese and serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11% from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg; Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g Notes: March 1997 issue of Southern Living. Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2128
Calories From Fat: 648
Total Fat: 73.2g
Cholesterol: 442.1mg
Sodium: 7724.7mg
Potassium: 3877.4mg
Carbohydrates: 132.9g
Fiber: 38.4g
Sugar: 7.7g
Protein: 230.2g