Smothered Green Chile Pepper Chicken

Photo: Oxmoor House
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.

Yield:

4 servings (serving size: 2 chicken thighs and 3 tablespoons broth)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 301
Caloriesfromfat 45 %
Fat 15 g
Satfat 5 g
Monofat 5.5 g
Polyfat 3 g
Protein 34.1 g
Carbohydrate 4.7 g
Fiber 0.5 g
Cholesterol 120 mg
Iron 2 mg
Sodium 574 mg
Calcium 116 mg

Ingredients

8 (3-ounce) skinless, boneless chicken thighs
1 tablespoon fresh lime juice (about 1/2 lime)
3 tablespoons reduced-sodium taco seasoning
8 canned whole green chiles, drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 400°.

2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.

3. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.

Note:

Cooking Light Fresh Food Fast

April 2009