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Grilled Chicken with Chile Strips
Makes 6 servings
1 cup chopped onion, (1 small onion)
2 tablespoons all-purpose flour
1 1/2 cups skim milk
3 ounces fat free cream cheese, cut into pieces
1/2 teaspoon garlic salt
14 ounces canned whole green chiles, drained, rinsed and cut into strips
3 boneless skinless chicken breasts, cut in half and grilled
chopped fresh parsley
In a large skillet sprayed with cooking spray, sauté onions, stirring occasionally, for 1 to 2 minutes or until onions are tender. Sprinkle flour over onions; cook stirring constantly, for 1 to 2 minutes, or until flour is golden brown. Add milk slowly to skillet; bring to a boil. Cook, stirring constantly. for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and combined. Stir in chiles and heat through. Top chicken breasts with chiles in cream. Sprinkle with parsley
Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 32
Percent Total Calories From: Fat 15%, Protein 65%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 83mg, Sodium 980mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 607 units, Vitamin C 46 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
