Sunday, November 22, 2009

Tex Mex Chicken


Keith loved this one, I'll definitely be making it again.

Tex Mex chicken
*2 servings*

Directions

1.
Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Click here to find out more!
Serving Suggestions
Serve with steamed fresh vegetables or a side salad.

Nutritional Facts per serving

CALORIES459.4 CAL
FAT9 G
SATURATED FAT1.7 G
CHOLESTEROL103.7 MG
SODIUM1188.4 MG
CARBOHYDRATES48 G
TOTAL SUGARS8 G
DIETARY FIBER3.6 G
PROTEIN45.8 G

No comments:

Post a Comment