Serves: 4
Total Calories: 542

3/4 cup uncooked brown rice or white rice
1 1/2 cups water
4 boneless, skinless chicken breast halves (4-oz), rinsed and patted dry and flattened to 1/4-inch thickness
1 (4-ounce) can chopped mild green chili
4 sticks mozzarella cheese (3/4-oz each)
3/4 teaspoon ground cumin
1/8 teaspoon salt
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 chilies 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
2 Starch
3 Lean Meat

NUTRITION FACTS
Calories 331
Calories from Fat 71
Total Fat 8g
Saturated Fat 4g
Cholesterol 82mg
Sodium 456mg
Total Carbohydrate 28g
Dietary Fiber 2g
Sugars 0g
Protein 33g

Nutritional Facts:

Serves: 4
Total Calories: 542
Calories from Fat: 225

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