Mexicali chicken with two sauces

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Recipe by: mithat

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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