2 (4-ounce) packages roast-flavored chicken breast halves
1 (15-ounce) can Great Northern beans, drained
1/4 teaspoon ground cumin
20 (3-inch) crackerbread rounds (or water crackers)
1/2 cup tomatillo salsa
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Cherry tomato wedges (optional)
Fresh cilantro leaves (optional)
How to Make It
Broil chicken according to package directions; let cool slightly. Shred chicken, and set aside.
Position knife blade in food processor bowl; add beans and cumin. Process 1 1/2 minutes. Spread mixture over crackers; top with salsa and chicken. Sprinkle with cheese. Place on a baking sheet; bake at 400° for 5 minutes. If desired, garnish with tomato and cilantro.