Three-pepper Baked Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Mexican, Poultry | 6 | Servings |
INGREDIENTS
| 6 | Boneless, skinless chicken | |
| Breast halves | ||
| 3/4 | c | EACH, red green and yellow |
| Bell peppers in strips | ||
| 3/4 | c | Slivered red onion |
| 1 | T | Vegetable oil |
| 1 | c | Pace picante sauce |
| 1 | t | Chili powder or cumin |
| 1 | c | Shredded cheddar or montery |
| Jack cheese | ||
| Chopped cilantro, optional |
INSTRUCTIONS
Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce.
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 73.7mg
Sodium: 927.3mg
Potassium: 356.6mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.2g
Protein: 32.1g