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Mexicali Chicken

This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. —Avanell Hewitt, North Richland Hills, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 medium tomato, finely chopped
  • 1 small onion, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 to 2 teaspoons reduced-sodium taco seasoning
  • 4 bacon strips, halved
  • 4 slices reduced-fat provolone cheese
  • 1 medium lime, cut into four wedges

Directions

  • In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
  • Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
  • If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°.
  • Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 227 calories, 9g fat (4g saturated fat), 80mg cholesterol, 532mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

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