(Contributed by Lisa Chambers)
4(4-oz) trimmed boneless, skinless chicken breasts
2 tsp salt-free Mexican or Southwest seasoning
Olive oil spray
4 tablespoons mild, medium or hot enchilada sauce
2 oz ( 1 cup) finely shredded low-fat cheddar Cheese
2 tablespoons finely chopped fresh cilantro
Preheat oven to 350 degrees.
Season each chicken breast evenly on all sides with the seasoning. Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 6-10 minutes, or until the chicken is no longer pink inside and the cheese is melted.
2 tsp salt-free Mexican or Southwest seasoning
Olive oil spray
4 tablespoons mild, medium or hot enchilada sauce
2 oz ( 1 cup) finely shredded low-fat cheddar Cheese
2 tablespoons finely chopped fresh cilantro
Preheat oven to 350 degrees.
Season each chicken breast evenly on all sides with the seasoning. Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 6-10 minutes, or until the chicken is no longer pink inside and the cheese is melted.
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