Sunday, February 7, 2010

Enchilada Chicken

Yet another Biggest Loser Family Cookbook recipe.  As you can see we are trying to eat more healthy and I am finding that healthy doesn't always mean it has to taste like the cardboard box it came in (well, in this case it doesn't because it is all from scratch).  You definately need to try this one.

4 Boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive oil spray
4 T. medium, mild, or hot enchilada sauce
2 oz. finely shredded light cheddar cheese
2 T. finely chopped fresh cilantro

Preheat the oven to 350.

Place a large ovenproof nonstick skillet over high heat.  When hot, lightly mist witht he 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 outsides.

Remove the pan from the heat and top each chicken breast with 1 T. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro.  Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.  Serve over rice.

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