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Tex-Mex Chicken

Categories:
tex-mex, main dishes, chicken

2 tablespoons lemon juice from concentrate
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 skinless boneless chicken-breast ha
2 tablespoons salsa or picante sauce
1/4 cup shredded low-fat monterey jack chee

1. Preheat oven to 350F.

2. In small bowl, combine lemon juice, chili powder and cumin. Place chicken in a 13- by 9-inch baking pan; brush with lemon juice mixture.

3. Bake 30 to 35 minutes, until chicken is tender, brushing several times with lemon juice mixture. Top chicken with salsa and cheese. Bake about 5 minutes, until cheese melts.

To microwave, arrange chicken in a 9-inch glass pie plate; brush with lemon juice mixture. Cover; cook on High (100% power) 8 to 10 minutes, until chicken is tender, rotating dish after 5 minutes. During cooking, brush several times with lemon juice mixture. Top chicken with salsa and cheese; cook on High 1 to 2 minutes, until cheese melts.

Makes 2 servings. Preparation time: 10 minutes. Baking time: 30 minutes.

Per serving: About 181 cal, 21 g pro, 3 g car, 4 g fat, 20% cal from fat, 76 mg chol, 261 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00




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