Salsa Fish with Salad



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1/4 cup green salsa
1 ounce shredded Monterey Jack cheese
1 tablespoon pumpkin seeds
6 ounce fillet of fish of choice
1/3 tablespoon olive oil


Pre-heat oven to 400 degrees F. Rinse and pat dry chicken breast; place on separate cutting board and make a horizontal slit through the thicker side, cutting almost to opposite side. Open breast to form two flaps. Place ham and Swiss cheese on one side of chicken breast, leaving 1/4-1/2 inch" border (depending on size), then fold over filling. Season breast with spices if desired, and drizzle it with olive oil; place on baking sheet. Bake for 25 to 30 minutes turning once half way through cooking, until browned on the outside and cooked through.

Created date

June 2004

Nutritional Information

Calories 440
Protein 43 g
Carbohydrate 5 g
Fat 26 g
Satfat 8 g
Sodium 620 mg
Fiber 0 g
Sugars 1 g
Cholesterol 90 mg