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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


  • 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


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

Reviews for Mexicali Chicken

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Reviewed Sep. 30, 2013

"Very good. I marinated the chicken breast in a little EVOO along with the taco seasoning which helps keep the breast moist while it cooks."

Reviewed Jun. 30, 2012

"Salsa part of this recipe was good but the chicken itself was bland. I have better chicken receipes so not sure I'll be making this one again."

Reviewed Jan. 1, 2012

"Awesome chicken dish. I was actually quite disappointed to be full! With a little extra tomato and lime juice, as well as cilantro, the salsa gives a surprisingly spicy kick. Great recipe, can't wait to try it again."

Reviewed Jul. 7, 2011

"Love this recipe! Perfect summer dish with great flavor!"

Reviewed Mar. 13, 2011


Sounds great, thank you for all the reviews!"

Reviewed Mar. 13, 2011

"Easy!! Delicious!! A new go-to recipe."

Reviewed Mar. 2, 2011

"This was good except it needed more seasoning than just taco seasoning. I put more taco seasoning and also used some salt and garlic powder to help. I made the mistake of using a red onion which overpowered the salsa, but I'd make it again and just tweak the recipe."

Reviewed Jan. 18, 2011

"Very good recipe. Will definitely make again."

Reviewed Dec. 3, 2010

"My husband did not want to try it. I made it anyway and he tried it and he wants me to make it again. This is a keeper."

Reviewed Nov. 10, 2010

"this recipe was fantastic and totally a favorite now!! I used red onion for the onion and for bacon i used turkey bacon and it worked out still yummy! mmmmmmmmm"

Reviewed Oct. 27, 2010

"This was great! Even my super picky 4 year old ate it (without the salsa). Loved it!"

Reviewed Oct. 8, 2010

"This was a nice easy recipe was was delicious. I opted to bake my chicken cutlets for 30 minutes at 375 degrees, otherwise I followed the recipe exactly (also omitted the optional cilantro). The salsa was very tasty! I would make this again."

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Wine Pairings

Light-Bodied White Wine

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