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Ingredientes
- 4 x Chicken breasts
- 3 lrg Tomatoes, finely minced
- 3 x Green chiles, roasted, peeled, seeded, finely minced
- 1 x Onion, finely minced
- 1 c. Chicken broth Salt to taste
- 1 x Jalapeno, seeded, finely minced
- 2 Tbsp. All-purpose flour
- 3 Tbsp. Chili pwdr
- 3 Tbsp. Vegetable oil
- 2 1/2 c. Water
- 1/2 tsp Salt
- 2/3 c. Monterey jack cheese, grated
Direcciones
- 1. Poach chicken breasts in boiling, salted water 10 min.
- 2. Preheat oven to 450F.
- 3. In saucepan, mix together tomatoes, green chiles, onion and chicken broth. Bring to a boil.
- 4. Cover and simmer 1/2 hour or possibly till vegetables are soft.
- 5. Add in salt, to taste, and jalapeno pepper.
- 6. In another pan, blend flour; chili pwdr and oil. Add in water and salt, and bring to a boil. Simmer gently 5 min, stirring occasionally
- 7. Pour sauce into a 9-inch square baking dish and place chicken breasts on top of sauce.
- 8. Pour green chile and tomato sauce over the chicken breasts and sprinkle generously with graqted cheese.
- 9. Bake uncovered 15 to 20 min, till chicken is tender and cheese is melted.
- Good as family or possibly company dish. Notice which the chicken is poached...oh boy...healthier.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 272 | 57% |
| Total Fat 30.41g | 38% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.43g | |
| Cholesterol 106mg | 35% |
| Sodium 567mg | 24% |
| Potassium 823mg | 24% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.01g | 3% |
| Protein 37.34g | 60% |
