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Weight Watcher's Monterey Chicken Recipe
Points: 6 Servings: 4
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Rotel (Diced Tomatoes with Green Chilies), drained
Sliced Green Onions
Pepper
Preheat oven to 400°F. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).
* My Modifications: I used 1/4 cup of cheese per TWO chicken breasts and did not use the bacon bits (was out). This changed the points to 5 pts per serving. I almost left off the Rotel because that sounded weird, but I'm glad I didn't. It gave it the Tex Mex flavor without being too spicy.
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