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Chili Chicken


4 boneless skinless chicken breast halves (1 lb)
1 can (14-1/2 oz) Italian stewed tomatoes
1 can (15 oz) chili with beans
4 slices cheddar or American cheese

Place chicken in an ungreased 11 x 7 x 2 inch baking dish. Top with tomatoes. Bake, uncovered, at 350oF for 50 minutes. Spoon chili over each chicken breast; bake for 10 minutes longer. Top with cheese; return to the oven for 3 to 4 minutes or until the cheese is melted.

Makes 4 servings.

PER SERVING: (prepared with fat-free chili and reduced-fat cheddar) 311 cal, 589 mg sodium, 69 mg chol, 21 gm carb, 37 gm pro, 5 gm fat
DIABETIC EXCHANGES:
4-1/2 very lean meat, 1 starch, 1 vegetable




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.