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Mexican Chicken

Source of Recipe

Express Lane Diabetic Cooking - by Robyn Webb - e-mail

MEXICAN CHICKEN
Express Lane Diabetic Cooking - by Robyn Webb - e-mail

Exchanges
WW Points
Yield: 4 servings

- 2 cups deli fresh salsa
- 1/4 cup chopped cilantro
- 1 cup fat-free sour cream
- 1/4 cup low-fat shredded cheddar cheese
- 1/2 package taco seasoning (or 1-2 teaspoons chili powder to reduce sodium)
- Nonstick cooking spray
- 4 (4 ounce) boneless, skinless chicken breasts

Preheat oven to 350ºF. In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170ºF. on an instant read thermometer.

One serving (3-4 ounces chicken plus 6 ounces sauce) equals:
Calories: 250, Fat: 3 g, Cholesterol: 74 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 30 g ++++ Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat ++++ WWP: 5