Amber's Grilled Monterey Chicken
Nov 16, 2006 14:24:46 GMT -8
Post by jjg on Nov 16, 2006 14:24:46 GMT -8
Amber's Grilled Monterey Chicken
Serves 2
4 slices turkey bacon
2 boneless skinless chicken breast halves
2 Monterey Jack cheese slices
1/2 cup low fat sharp cheddar cheese, shredded
1 large tomato, diced
Pre-heat outdoor grill, george foreman or oven broiler. In a skillet, cook turkey bacon; cool, crumble and set aside. Chop tomatoes and set aside. Cook chicken breasts on grill, turning to brown on both sides. As soon as chicken comes off the grill and while it is piping hot, top with a slice of Monterey Jack cheese, then crumbled bacon and tomato; finally sprinkle with cheddar cheese. The heat from the chicken will melt the cheeses and make this nice and gooey. If you don't get the cheese on the chicken in time to melt it, you can put it under the oven broiler for a few moments.
Nutrition per serving: 297 calories; 12 g fat; 42 g protein; 4 g carbohydrate; 1 g dietary fiber; 100 mg cholesterol; 407 mg sodium.
Exchanges: 5 1/2 lean meat; 1/2 vegetable; 1 fat
Serving suggestions: sautéed zucchini and yellow squash and a green salad
Serves 2
4 slices turkey bacon
2 boneless skinless chicken breast halves
2 Monterey Jack cheese slices
1/2 cup low fat sharp cheddar cheese, shredded
1 large tomato, diced
Pre-heat outdoor grill, george foreman or oven broiler. In a skillet, cook turkey bacon; cool, crumble and set aside. Chop tomatoes and set aside. Cook chicken breasts on grill, turning to brown on both sides. As soon as chicken comes off the grill and while it is piping hot, top with a slice of Monterey Jack cheese, then crumbled bacon and tomato; finally sprinkle with cheddar cheese. The heat from the chicken will melt the cheeses and make this nice and gooey. If you don't get the cheese on the chicken in time to melt it, you can put it under the oven broiler for a few moments.
Nutrition per serving: 297 calories; 12 g fat; 42 g protein; 4 g carbohydrate; 1 g dietary fiber; 100 mg cholesterol; 407 mg sodium.
Exchanges: 5 1/2 lean meat; 1/2 vegetable; 1 fat
Serving suggestions: sautéed zucchini and yellow squash and a green salad