Mexicali Chops
INGREDIENTS:
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
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?