Email to Phyllis_ aka_ Filus      

Recipe Categories: Phyllis_aka_Filus's HOME PAGE12_Or_More_Servings 1st--Make_Your_Own--and--Misc A-Holiday-Recipes A-New-Recipes-April-Week-3 A-New-Recipes-April-Week-4 A-New-Recipes-July-Week-1 A-New-Recipes-June-Week-2 A-New-Recipes-June-Week-3 A-New-Recipes-May-Week-2 A-NewRecipes-DECEMBER2008 A-Recipes-From-TheOtherWebsite A-Vol-2_C-4_Sweet_Breads Appetizers-Snacks-Cold Appetizers-Snacks-Hot Bars_Brownies_Squares Beef Beverages Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breads-Yeast-Savory Breads-Yeast-Sweet Breakfast-Brunch Broil_Roasted Burgers_Wraps Cakes-Cupcakes-Frostings Candy Cheesecakes Cookies Cooking-for-1-and-2 Crockpot Desserts Dips-Spreads-Butters Egg-Dishes_Omelets_Frittatas Entrees-Casseroles-Bakes Fish Fruit Grill-BBQ-Broil IceCreams-Ices-Sorbets Jams-Jellies-Preserves Lamb Marinades_Rubs Meatless-Entrees-Casseroles Meatloaf_Meatballs_Combination Mexican Muffins Pies-Savory Pies-Sweet_Pie-Crusts Pizza Pork-Ham Potatoes Poultry Puddings-Custards-Mousse Salads-Fruit Salads-Heartier Salads-Vegetable Salad_Dressings__Croutons Salsa-Relish-Chutney Sandwiches Sauces-Condiments-Gravies Sauces_Sweet Seafood Seasonings Side-Dishes Sides_Pasta Sides_Rice Soup-Hot Soups-Cold Stew-Chili-Chowder Stir-Fry_Oriental Stuffing Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles TOFU_other_Soy_Ingredients Veal Vegetables Waffles_Pancakes_French-Toast Z---Recipe-Sources Z--FRIENDS-SITES Z--Recipe-Sources-Online Z-Information_Station Z-SodiumSoakedCannedBeans Z-Sources-Bibliography

CHILI-SPICED CHICKEN BREASTS




Source of Recipe


Quick Cooking Magazine
Exchanges
Serves: 4
Ready in 30 minutes

3/4 tsp. chili powder
Pinch salt
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/8 to 1/4 tsp. cayenne pepper
4 boneless skinless chicken breast halves (4 oz., each)
1 tsp. canola oil 1/4 c, chopped green onions

1 jalapeno pepper, seeded and finely chopped **(Wear protective gloves and avoid touching face)

1 garlic clove, minced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 tsp. cornstarch
2 tsp. water

Combien the first 5 ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; sauté 1 minute. Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20
minutes or until chicken juices run clear. Remove chicken and keep warm.

In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Serve over chicken.

Nutritional Analysis: One serving (1 chicken breast half w/ 1/3 c. sauce) equals: 166 calories...3 gm fat (trace saturated)...66 mg cholesterol...237 mg sodium...7 gm carbohydrate...2 gm fiber...27 gm protein ++++ Exchanges: 3 lean meat...1 vegetable