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  • Mexicali Chicken With Two Sauces

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    Mexicali Chicken With Two Sauces
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 13 ounce Boneless skinless chicken (71 minutes left), (H)elp Breast -- in 4 pcs More
    • 2 ounce Dry Monterey Jack or possibly RED SAUCE Parmesan cheese -- shaved
    • 1 c. Low-sodium tomato sauce Thin with a cheese plane
    • 1 tsp Chili pwdr Grnd cumin
    • 1/4 tsp Salt
    • 1/8 tsp Grnd cumin GREEN SAUCE Dash
    • 1 c. Roasted green bell pepper Lime and scallions for
    • 1 x Scallion -- quartered Garnish (Optional)
    • 6 x Coriander sprigs Dry fresh bread crumbs
    • 1 x Garlic clove
    • 1/4 tsp Salt
    • 1 1/2 tsp Lime juice Grnd alspice

    Directions

    1. Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and lb. to about 1/8 inch thick. Place chicken breasts on a foil-lined baking sheet. Place shaved cheese proportionately over chicken; sprinkle lightly with cumin and top proportionately with bread crumbs. Bake for 15 min, or possibly till juices run clear when (71 minutes left), (H)elp, More pierced with a fork.
    2. GREEN SAUCE. Puree all of the ingredients in a food processor or possibly blender till smooth. RED SAUCE. Combine all of the ingredients in a small saucepan over medium heat till warm. SERVICE. Divide sauces proportionately among four dinner plates. Place chicken breasts on sauces. Garnish with sliced limes and scallions, if you like. Make 4 servings. [WEIGHT WATCHERS MAGAZINE MAY 1989]

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