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Mozarella and Green Chili Chicken |
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Serves: 4 Print this RecipeTo flatten chicken easily, place chicken breasts about 2 inches apart on a sheet of plastic wrap about 18 inches long. Top with another sheet of plastic wrap the same length. Using the flat side of a meat mallet or the bottom of a bottle, flatten chicken breasts until they are 1/4-inch thick. Flattening the chicken will make it easier to wrap around the cheese stick and will help it cook evenly. 3\4 cup uncooked brown or white rice 1 1\2 cup water 4 4 ounces boneless skinless chicken breast halves, rinsed and patted dry and flattened to 1\4- inch thickness 1 4 ounce can chopped mild green chilies 4 3\4 ounce mozzarella cheese sticks 3\4 teaspoon ground cumin 1\8 teaspoon salt 1/2 teaspoon black pepper (to taste) 1 medium lime, cut into eight wedges 1. Heat oven to 400°F. 2. Cook rice according to package directions using 1 1/2 cups water, omitting any salt or fat. 3. Meanwhile, coat an 8-inch by 12-inch baking dish with cooking spray and arrange chicken pieces smooth side down. 4. Spoon 2 Tbsp green chilis onto each chicken breast. Using the back of the spoon, spread evenly to coat each breast. Place a cheese stick in the center of each piece of chicken and fold in sides, overlapping slightly. Place seam side down in baking dish. Sprinkle evenly with cumin, salt, and pepper. 5. Bake, uncovered, for 18 minutes or until chicken is no longer pink in center. 6. Place rice on serving platter and top with chicken and any accumulated juices. Serve with lime wedges. EXCHANGES Starch 2 Lean Meat 3 NUTRITION FACTS Calories 331(Calories from Fat 71) Total Fat 8 g Saturated Fat 4 g Cholesterol 82 mg Sodium 456 mg Total Carbohydrate 28 g Dietary Fiber 2 g Sugars 0 g Protein 33 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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