Chicken a la Mexicaine

Adapted from the Monday to Friday cookbook.

1 Servings

From Monday to Friday cookbook

1 tablespoon olive oil
1/4 cup chopped onions
1 skinless boneless chicken breast half
1/2 tablespoon minced garlic
2 tablespoons chopped fresh cilantro
1/8 teaspoon chili powder
1/4 cup Mexican-style canned diced tomatoes
2 tablespoons canned diced mild green chiles
salt
1/4 cup red wine
freshly ground black pepper
1 tablespoon butter
2 tablespoons shredded Monterey Jack cheese

Heat the oil in a skillet or wok. Saute the onions until they are translucent. Add the chicken and saute for 3 to 4 minutes.

Add the remaining ingredients except the butter and cheese to the skillet and bring to a bubble and simmer until the sauce is reduced. Finish the sauce with the butter and sprinkle with cheese. For an added touch, put the plate under the broiler to brown the cheese before serving.

Amount Per Serving
Calories 494 Calories from Fat 279
Percent Total Calories From:
Fat 57% Protein 26% Carb. 9%

Nutrient Amount per % Daily
Serving Value
Total Fat 31 g 48%
Saturated Fat 12 g 61%
Cholesterol 124 mg 41%
Sodium 1758 mg 73%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 33 g

Vitamin A 25% Vitamin C 44% Calcium 0% Iron 13%