Mexicali Chicken With Two Sauces Recipe

Mexicali Chicken With Two Sauces Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
13 ounce: Boneless skinless chicken,
, (71 min left), (H)elp
Breast, in 4 pieces
More?,
2 ounce: Dry Monterey Jack or,
RED SAUCE,
Parmesan cheese, shaved
1 cup: Low-sodium tomato sauce,
Thin with a cheese plane,
1 tsp: Chili powder,
Ground cumin,
1/4 tsp: Salt,
3 Tbl: ,
1/8 tsp: Ground cumin,
GREEN SAUCE,
Dash,
1 cup: 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 tsp: Salt,
1 1/2 tsp: Lime juice,
Ground alspice,

Directions:

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?
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Source from luhu.jp