I made this with a few changes and it was a fabulous weeknight dinner. For 2 of us. I used one 9-ounce chicken breast that I pounded to about 1/2 inch. I coated the breast with taco seasoning and sauteed it about 3 minutes per side. I then topped it with half of a large poblano chile that I had roasted and peeled. I added the pepper jack cheese (more than called for) and put the lid on (no heat) and let the cheese melt before serving. For the Rice and Beans I used leftover Spanish rice from a box and added half a can of black beans, a can of drained mexicorn, about 1/3 cup chopped green pepper, about 1/3 cup of chopped onion, and a small jar of pimento.
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Stand: 3 Minutes
- Calories: 186
- Calories from fat: 29%
- Fat: 6g
- Saturated fat: 3.4g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.3g
- Protein: 29.7g
- Carbohydrate: 1.8g
- Fiber: 0.0g
- Cholesterol: 81mg
- Iron: 0.8mg
- Sodium: 294mg
- Calcium: 114mg
- 1 tablespoon 40%-less-sodium taco seasoning
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 2 tablespoons sliced jalapeño peppers (optional)
- Sprinkle taco seasoning over both sides of chicken.
- Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray.
- Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
- Remove chicken from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until cheese melts. Garnish with jalapeño slices, if desired.
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