4 boneless chicken breasts (about 4 ounces each), rinsed and patted dry.
1/2 medium lemon or lime
1 teaspoon ground cumin
salt to taste
3/4 cup (3 ounces)shredded reduced-fat mozzarella
1/2 can(10 ounce) diced tomatoes with chillies, Mexican-style, well-drained (reserve remaining tomatoes for future use)
2 tablespoons chopped cilantro leaves (optional)
Preheat oven to 400 degreesF. Coat a baking sheet with cooking spray.
Arrange chicken on baking sheet about 2
inches apart.Squeeze the lemon or lime juice evenly over the chicken. Sprinkle cumin and salt over the chicken. Bake 20 minutes
Sprinkle cheese evenly over chicken and bake an additional 5 minutes or until chicken is no longer pink in center. Remove from oven and place on serving platter. Spoon equal amounts (about 3 tablespoons each) in the center of each piece. Sprinkle evenly with cilantro, if desired.
Serve with 1/2 cup cooked no-yolk egg noodles, fried (I prefer steamed and seasoned} yellow squash and onions or green beans.
- Makes 4 Servings (1 chicken breast)
- Calories 170
- Fat 3 g
- Carbohydrates 3 g
- Cholestoral 66 mg
- Protein 33 g
- Sodium 311 mg