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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

 

 

 


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