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Mexicali Chicken

 Mexicali Chicken
“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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • In a small bowl, combine the tomato, onion, jalapenos, lime juice,
  • garlic, salt and pepper. Chill until serving.
  • Sprinkle chicken with taco seasoning; set aside. In a large skillet,
  • cook bacon over medium heat until crisp. Remove to paper towels;
  • drain.
  • 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°.
  • Top with bacon and cheese; cook 1 minute longer or until cheese is

2 of 2

Mexicali Chicken (continued)

Directions (continued)

  • melted. Serve with salsa; squeeze lime wedges over top. Yield: 4
  • servings.
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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.