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Mexican Chicken Breast

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Submitted by tulips

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

½ 118
CUP ML ROLLED OATS
1 15
TABLESPOON ML PARSLEY LEAVES
minced
¾ 3.8
TEASPOON ML CHILI POWDER
¾ 3.8
TEASPOON ML PAPRIKA
2 2
EACH EACH CHICKEN BREASTS
split, skinned
3 45
TABLESPOONS ML MARGARINE
melted
2 2
MEDIUM MEDIUM TOMATOES
chopped
½ 118
¼ 59
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 1
SMALL SMALL GARLIC CLOVES
minced *
1 15
TABLESPOON ML LEMON JUICE

Directions

Heat oven to 425 degrees F.

Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir.

Coat chicken with oat mixture. Place on rack in 15×10 inch jelly roll pan; gently, brush entire surface of chicken with margarine.

Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.

Meanwhile, combine remaining ingredients; mix well.

Serve with chicken.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 243 43% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 155mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 35g
Vitamin A 29% Vitamin C 48%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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