06 July 2009

Santa Fe Chicken

1 large onion, chopped
1 garlic clove
spray of Pam
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain white rice
4 boneless skinless chicken breast halves (4 oz each)
shredded cheddar cheese (optional)
chopped fresh cilantro (optional)

Spray a large skillet with Pam and saute onion and garlic until tender. Add broth and salsa; bring to a boil. Stir in rice. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear and rice is tender. Remove from the heat.

Sprinkle with cheese and cilantro if desired (point value does not include cheese).

Yields: 4 servings - 5 points each

This is a recipe that I found a while ago in a Taste of Home recipe book. It was submitted by a lady from Texas. It is very easy to make and it only takes one pan to make it...I'm all for less mess and less dishes! The cilantro adds a nice flavor. Last night when we ate it, Kris sprinkled the top with lime juice as well as the cilantro and cheese and he said it was really good. I eat mine without the cheese because it's lower points that way. If you want to measure out a small serving of cheese and add the extra points you can easily do that.

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