Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

Gallery

Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers. Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired.

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Nutrition Facts

189 calories; calories from fat 18%; fat 3.7g; saturated fat 1.1g; mono fat 1.3g; poly fat 0.6g; protein 28.8g; carbohydrates 8.9g; fiber 2.1g; cholesterol 69mg; iron 1.7mg; sodium 570mg; calcium 58mg.
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