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Mexican-Style Chicken & Vegetables
Mexican cuisine uses chocolate in savory dishes to temper the spices and thicken the sauce, such as the classic mole poblano. Cinnamon is another common spice in Mexican cuisine. Try making this dish with turkey, a frequent companion of moles, and serve with Mexican-style rice and beans if you like.
  • 1 pound skinless, boneless chicken breasts
  • 2 teaspoons olive oil
  • 1-1/2 cups chopped red bell peppers
  • 1-1/2 cups chopped yellow summer squash
  • 1-1/2 cups chopped zucchini
  • 1 cup medium-hot bottled salsa
  • 2-1/2 teaspoons light brown sugar
  • 1/2 teaspoon cinnamon
  • Four 8-inch flour tortillas
  • 1/2 ounce unsweetened chocolate, melted
  • 1-1/2 cups finely shredded Romaine lettuce
  • 1/4 cup reduced-fat sour cream

1. In covered skillet or saucepan large enough to hold a cake rack, bring 1/2 inch of water to a boil. Place chicken on a heatproof plate and place plate on cake rack in skillet. Cover and steam until chicken is cooked through, about 12 minutes. Set chicken aside to cool to room temperature. When chicken is cool enough to handle, shred; reserve cooking juices on plate.

2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add bell peppers, squash and zucchini, and cook, stirring, until beginning to soften. Stir in 1/4 cup of salsa, 1/2 teaspoon of brown sugar and 1/4 teaspoon of cinnamon, and cook until vegetables are tender, 3 to 4 minutes. Remove from heat.

3. Preheat oven to 400°F. Place tortillas directly on an oven rack and bake 7 minutes, or until crisp (watch carefully; the tortillas can darken quickly).

4. In small bowl, combine chocolate with remaining 3/4 cup salsa, 2 teaspoons brown sugar, 1/4 teaspoon cinnamon and reserved cooking juices.

5. To assemble, place a warm tortilla in center of each of 4 dinner plates. Top each tortilla with concentric rings starting with chicken in the middle, then vegetables and lettuce on the outside. Spoon a dollop of sour cream on the chicken. Pass the sauce separately.


Nutritional Information
Per serving: 359 calories, 10.4g total fat, 3.2g saturated fat, 4.7g monounsaturated fat, 1.6g polyunsaturated fat, 3.3g dietary fiber, 32g protein, 35g carbohydrate, 71mg cholesterol, 608mg sodium.
Good source of: beta-carotene, potassium, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40