ENCHILADA CHCKEN BREASTS

Enchilada Chicken Breasts

Ingredients:

4 boneless chicken breasts, about 1 pound
2 teaspoons Seasoning for Tacos
1/2 cup Red Enchilada Sauce
1 Roma tomato, diced, about 3 1/2 ounces
4 green onions, chopped
4 ounces colby-jack cheese, shredded

Directions:

Line a large rimmed baking sheet with foil and spray with cooking spray. Season the chicken on both sides with the taco seasoning and place on the baking sheet. Top each with 2 tablespoons of the enchilada sauce, some of the tomato and green onions. Bake at 400º for 20 minutes; sprinkle with the cheese and bake about 4 more minutes to melt the cheese.

Makes 4 servings

Per Serving: 
271 Calories; 
12g Fat; 
34g Protein; 
6g Carbohydrate;
1g Dietary Fiber; 
5g Net Carbs

BALSAMIC CHICKEN

Ingredients:

4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1 tablespoon paprika
1 tablespoon olive oil
1/2 teaspoon snipped fresh rosemary
2 cloves garlic, minced
1/4 teaspoon ground black pepper
Nonstick cooking spray
1/4 cup water
3 tablespoons balsamic vinegar

Directions:

1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.

2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 1392-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.

3. Preheat oven to 450 degrees F. Drizzle chicken with water. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)

4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken.

Makes 4 Servings

Nutritional Info Per Serving: 
Calories 181; 
Total Fat (g) 5; 
Cholesterol (mg) 66;
Carbohydrate (g) 3; 
Fiber (g) 1; 

WW points 4

BAKED CHICKEN PATTIES

Ingredients:

10 ounce can chicken, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
4 green onions, chopped fine, 1/2 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning, optional

Directions:

Mix all of the ingredients and spoon into 6 well-greased muffin top pans. With your fingers, spread and pat the chicken mixture to fill the cups evenly. Bake at 350º for 20 minutes until set and lightly browned around the edges.

Makes 6 servings

Nutritional Info Per Serving: 
114 Calories; 
6g Fat; 
13g Protein; 
1g Carbohydrate;
trace Dietary Fiber; .'
5g Net Carbs