Tex Mex Chicken

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

Tex Mex chicken

*2 servings*

• 2 boneless, skinless chicken breast halves
• 1/4 cups fat-free Italian dressing (i used sundried tomato)
• 1/2 can (16 ounces) mexican-style stewed tomatoes
• 1 cloves garlic, minced
• 1 jalapeno chile peppers, minced
• 1/4 teaspoons dried cilantro
• 2 tablespoons (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese
• 1/2 cups brown rice

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.

Serving Suggestions

Serve with steamed fresh vegetables or a side salad.

Nutritional Facts per serving

CALORIES

459.4 CAL

FAT

9 G

SATURATED FAT

1.7 G

CHOLESTEROL

103.7 MG

SODIUM

1188.4 MG

CARBOHYDRATES

48 G

TOTAL SUGARS

8 G

DIETARY FIBER

3.6 G

PROTEIN

45.8 G