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Post by carol on Jul 28, 2007 7:12:10 GMT -8
CHILE CHICKEN MONTEREY 4 boneless chicken breasts Seasoning of your choice 1 tablespoon butter 1 small onion, chopped, 2 1/2 ounces 4 ounce can mushrooms or 1/4 pound fresh mushrooms, sliced 4 ounce can chopped green chiles 4 ounces pepper-jack cheese, shredded Flatten and season chicken breasts; grill and keep warm. Meanwhile, in a small skillet, sauté onions and mushrooms in butter until onions are tender. Stir in chiles. Place chicken pieces on a baking sheet or shallow baking pan. Top with mushroom mixture, then with cheese. Bake at 350º about 5-10 minutes until cheese has melted. Makes 4 servings Per Serving: 224 Calories; 8g Fat; 32g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs SOURCE OF RECIPE:Linda's Low Carb Menus & Recipes www.genaw.com/lowcarb/chile_chicken_monterey.html"This has a nice flavor and the pepper cheese makes it a bit different, but not too spicy. The recipe called for canned mushrooms, but I think I'll use fresh mushrooms next time for an even better flavor. I've added that as an option in the recipe. ...Linda"
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Post by connie on Jul 29, 2007 17:06:10 GMT -8
Big thumbs up on this one.I will count points for real cheese next time.I tried it with ff & it didn't melt.But it was still very good.I marinated the chicken in mesquite before grilling & added sliced tomatos on top.
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