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Mexicali Chicken With Two Sauces

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 13 oz 369g Boneless skinless chicken

  2. Breast - in 4 pieces

  3. 2 oz 56g Dry Monterey jack or Red sauce

  4. Parmesan cheese - shaved

  5. 1 cup 237ml Low-sodium tomato sauce

  6. 1 With a cheese plane

  7. 1 teaspoon 5ml Chili powder

  8. Ground cumin

  9. 1/8 teaspoon 0.6ml Ground cumin

  10. Green sauce

  11. 1 Dash 1 cup 237ml Roasted green bell pepper

  12. Lime and scallions for 1 Scallion - quartered

  13. Garnish -

  14. 6 Coriander sprigs

  15. Dried fresh bread crumbs

  16. 1 Garlic clove

  17. 1/4 teaspoon 1 1/3ml Salt

  18. 1 1/2 teaspoons 7 1/2ml Lime juice

  19. Ground allspice

Instructions Jump to Ingredients ↑

  1. 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 pierced with a fork.

  2. GREEN SAUCE:

  3. 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.

  4. WEIGHT WATCHERS MAGAZINE MAY 1989

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