Mexicali chicken with two sauces

1 servings

Ingredients

Quantity Ingredient
13 ounces Boneless skinless chicken
(71 min left), (H)elp
Breast -- in 4 pieces
More?
2 ounces Dry Monterey Jack or
RED SAUCE
Parmesan cheese -- shaved
1 cup Low-sodium tomato sauce
Thin with a cheese plane
1 teaspoon Chili powder
Ground cumin
¼ teaspoon Salt
3 Tbl
⅛ teaspoon 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
¼ teaspoon Salt
1½ teaspoon Lime juice
Ground alspice

Directions

Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and pound to about ⅛ 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. 1⅒

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