Recipe - Mexicali Chicken With Two Sauces

13 ounce Boneless skinless chicken
(71 min left), (H)elp
Breast in 4 pieces
More?
2 ounce Dry Monterey Jack or
RED SAUCE
Parmesan cheese shaved
1 cup Lowsodium tomato sauce
Thin with a cheese plane
1 teaspoon Chili powder
Ground cumin
One fourth teaspoon Salt
3 Tbl
1/8 teaspoon Ground cumin
GREEN SAUCE
Dash
1 cup Roasted green bell pepper
Lime and scallions for
1 Scallion quartered
Garnish (Optional)
6 Coriander sprigs
Dried fresh bread crumbs
1 Garlic clove
One fourth teaspoon Salt
1 One half teaspoon Lime juice
Ground alspice

Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap
and pound to about 1/8 inch thick. Place chicken breasts on a foillined
baking sheet. Place shaved cheese evenly over chicken; sprinkle lightly
with cumin and top evenly with bread crumbs. Bake for 15 minutes, or until
juices run clear when (71 min left), (H)elp, More? pierced with a fork.
GREEN SAUCE. Puree all of the ingredients in a food processor or blender
until smooth. RED SAUCE. Combine all of the ingredients in a small saucepan
over medium heat until hot. SERVICE. Divide sauces evenly among four dinner
plates. Place chicken breasts on sauces. Garnish with cut or sliced up limes and
scallions, if desired. Make 4 servings. [WEIGHT WATCHERS MAGAZINE MAY 1989]
Posted by Fred Peters. (71 min left), (H)elp, More? Converted by MMCONV
vers. 1.10

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip