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Chili Chicken Recipe

Michael Dobrowski of Reno, Nevada notes, "For busy days, I keep convenient pantry items on hand to spice up chicken breasts. While they bake, I can do other things. With a green salad and French bread, this makes a hearty meal my family enjoys."

This recipe is:

Diabetic Friendly

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Chili Chicken Recipe

Prep: 5 min. Bake: 1 hour and 5 min.

Yield: 4 Servings

5 65 70

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (15 ounces) chili with beans
4 slices cheddar or American cheese

Directions

Place chicken in an ungreased 11-in. x 7-in. baking dish. Top with tomatoes. Bake, uncovered, at 350° for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (prepared with fat-free chili and reduced-fat cheddar) equals 311 calories, 589 mg sodium, 69 mg cholesterol, 21 gm carbohydrate, 37 gm protein, 5 gm fat. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

Originally published as Chili Chicken in Quick Cooking May/June 1998, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chili Chicken

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(1-1) of 1 reviews

Reviewed on Oct. 04, 2010 by donnawolf

I have made this several times, and plan on making it tonight with chicken breasts that have already been cooked. I will assemble it as the recipe states at the part about spooning the chili over the chicken, and put in the oven just long enough to heat through and melt the cheese. The only "change" I make to the recipe is to add some additional spices in the can of tomatoes before I pour it over the chicken. Tasty and very easy!