Mexicali Chicken for Two Recipe

Mexicali Chicken for Two Recipe
Mexicali Chicken for Two Recipe photo by Taste of Home
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Mexicali Chicken for Two Recipe

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This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. You can cilantro to the salsa, if you like. —Avanell Hewitt, North Richland Hills, Texas
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup chopped tomatoes
  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 to 1 teaspoon reduced-sodium taco seasoning
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, halved
  • 2 slices reduced-fat provolone cheese
  • 2 lime wedges

Directions

In a small bowl, combine the tomato, onion, jalapeno, 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, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexicali Chicken for Two in Healthy Cooking

Nutritional Facts

1 each: 228 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.

  • 1/4 cup chopped tomatoes
  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 to 1 teaspoon reduced-sodium taco seasoning
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, halved
  • 2 slices reduced-fat provolone cheese
  • 2 lime wedges
  1. In a small bowl, combine the tomato, onion, jalapeno, 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, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
  4. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexicali Chicken for Two in Healthy Cooking

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