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Mexicali Chicken Recipe

Mexicali Chicken Recipe

“This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired.” —Avanell Hewitt, North Richland Hills, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 medium tomato, finely chopped
  • 1 small onion, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 to 2 teaspoons reduced-sodium taco seasoning
  • 4 bacon strips, halved
  • 4 slices reduced-fat provolone cheese
  • 1 medium lime, cut into four wedges

Directions

  • 1. In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
  • 2. Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
  • 3. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 165°.
  • 4. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving equals 227 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 532 mg sodium, 5 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.