- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 324.8
- Total Fat: 8.2 g
- Cholesterol: 155.0 mg
- Sodium: 219.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 1.1 g
- Protein: 57.9 g
Mexican Chicken with Almond-Chile CreamSubmitted by: MYRTROSE
IntroductionSlice chicken and serve with flour tortillas or brown rice and a tossed salad. Slice chicken and serve with flour tortillas or brown rice and a tossed salad.
3 tablespoons sliced almonds
2 teaspoons ground ancho chile pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil
1 garlic clove, minced
1 cup fat-free, low sodium chicken broth
2 tablespoons Crema Mexicana
Fresh cilantro sprigs (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user MYRTROSE.