2 tablespoons lemon juice from concentrate
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 skinless boneless chicken-breast ha
2 tablespoons salsa or picante sauce
1/4 cup shredded low-fat monterey jack chee
1. Preheat oven to 350°F.
2. In small bowl, combine lemon juice, chili powder and cumin. Place chicken in a 13- by 9-inch baking pan; brush with lemon juice mixture.
3. Bake 30 to 35 minutes, until chicken is tender, brushing several times with lemon juice mixture. Top chicken with salsa and cheese. Bake about 5 minutes, until cheese melts.
To microwave, arrange chicken in a 9-inch glass pie plate; brush with lemon juice mixture. Cover; cook on High (100% power) 8 to 10 minutes, until chicken is tender, rotating dish after 5 minutes. During cooking, brush several times with lemon juice mixture. Top chicken with salsa and cheese; cook on High 1 to 2 minutes, until cheese melts.
Makes 2 servings. Preparation time: 10 minutes. Baking time: 30 minutes.
Per serving: About 181 cal, 21 g pro, 3 g car, 4 g fat, 20% cal from fat
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