Mexicali Chicken With Two Sauces Recipe

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Mexican Chicken Recipes

Ingredients:

13 oz boneless skinless chicken
1 (71 min left), (h)elp
1 breast -- in 4 pieces
1 more?
2 oz dry monterey jack or
1 red sauce
1 parmesan cheese -- shaved
1 cup low-sodium tomato sauce
1 thin with a cheese plane
1 tsp chili powder
1 ground cumin
1/4 tsp salt
3 tbl
1/8 tsp ground cumin
1 green sauce
1 dash
1 cup roasted green bell pepper
1 lime and scallions for
1 scallion -- quartered
1 garnish (optional)
6 coriander sprigs
1 dried fresh bread crumbs
1 garlic clove
1/4 tsp salt
1 1/2 tsp lime juice
1 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 :

Servings: 1

 

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