Average Rating: 4.32TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings (2 cups sauce).Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 medium onions, chopped
- 1/2 cup reduced-sodium chicken broth
- 2 jalapeno peppers, seeded and minced
- 2 teaspoons ground cumin
- 3 ounces reduced-fat cream cheese, cubed
- 1/4 cup reduced-fat sour cream
- 3 plum tomatoes, seeded and chopped
- 2 cups hot cooked rice
Instructions
- 1. Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
- 2. Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm.
- 3. Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Nutrition Facts
1 serving: 376 calories, 13g fat (5g saturated fat), 83mg cholesterol, 389mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 30g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1-1/2 starch.