Mexican Chicken
Ok, well I don't have the stats on this one folks because I did a variance on a couple different recipes that I had but I most certainly enjoyed it tonight, along with the family...so I thought I would share.
Ingredients:
2 pounds boneless/skinless chicken breasts or thighs, cubed (your preference)
1 medium onion, diced
3 cloves garlic, minced (or to taste)
1 14 oz can diced tomatoes, drained
1 14 oz can black beans, drained and rinsed
1 15 oz jar salsa (your preference)
1 tsp ground cumin
1/4 tsp oregano
1/4 tsp black pepper
1/2 tsp Splenda
1 c white wine
2 Tbsp olive oil
4 oz reduced fat creamed cheese
Directions:
In a large skillet saute the chicken in olive oil until no longer pink. Remove chicken to a seperate bowl. Add wine to skillet and saute onion, garlic and seasonings until onion is translucent. Return chicken to skillet and add diced tomatoes, black beans, salsa and Splenda. Cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. I uncovered the last 5 min or so to reduce the sauce). Turn off heat, top with creamed cheese, cover until cheese melts. Stir cheese into sauce before serving.
That's it guys! The chicken was SO tender and flavorful and my pouch really liked this!
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
Last edited by MiladyB; 03-26-2008 at 05:25 PM..
|
Linear Mode
