Mexicali Chicken With Two Sauces Recipe - Cooking Index
Mexicali Chicken With Two Sauces Recipe - Cooking Index
| 13 oz | 369g | Boneless skinless chicken |
| Breast - in 4 pieces | ||
| 2 oz | 56g | Dry Monterey jack or |
| Red sauce | ||
| Parmesan cheese - shaved | ||
| 1 cup | 237ml | Low-sodium tomato sauce |
| 1 | With a cheese plane | |
| 1 teaspoon | 5ml | Chili powder |
| Ground cumin | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Ground cumin |
| Green sauce | ||
| 1 | Dash | |
| 1 cup | 237ml | Roasted green bell pepper |
| Lime and scallions for | ||
| 1 | Scallion - quartered | |
| Garnish - (optional) | ||
| 6 | Coriander sprigs | |
| Dried fresh bread crumbs | ||
| 1 | Garlic clove | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Lime juice |
| Ground allspice |
Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and pound to about 1/8 inch thick. Place chicken breasts on a foil-lined baking sheet. Place shaved cheese evenly over chicken; sprinkle lightly with cumin and top evenly with bread crumbs. Bake for 15 minutes, or until juices run clear when pierced with a fork.
GREEN SAUCE:
Puree all of the ingredients in a food processor or blender until smooth. RED SAUCE. Combine all of the ingredients in a small saucepan over medium heat until hot. SERVICE. Divide sauces evenly among four dinner plates. Place chicken breasts on sauces. Garnish with sliced limes and scallions, if desired.
WEIGHT WATCHERS MAGAZINE MAY 1989
Source:
the California Culinary Academy
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