Sunday, December 12, 2010

Mexican Baked Chicken Hash

1 Can Stewed Tomatoes With Lime Juice & Cilantro
1 Can Whole Pinto Beans Triple Rinsed
1 TBSP Spice Hunter Salt Free Mexican Seasoning or other Salt Free Brand
1 TSP Frontier Garlic Granules or other Brand
1/2 TSP Extra Virgin Olive Oil
4-5 Boneless Skinless Chicken Breast Cleaned & Patted Dry
1 Large Deep Baking Dish For Oven

To Be Cooked After Chicken Is Done
Fat Free Olive Oil Spray
16 Ounces of Liquid Egg Whites (I Use Papetti Brand in a Container)
1 Skillet

Place Chicken Breasts In Baking Dish
Add in Extra Virgin Olive Oil
Sprinkle Mexican Seasoning Over Chicken Breasts, Then Garlic Granules
Add in Pinto Beans And Arrange Around Sides of Chicken, Then The same For The Lime Tomatoes
Bake in 350 Oven For 45 Minutes to An Hour Depending on Thickness of Chicken Breasts
Temp of Chicken Needs to be 165-170

Ready to Bake


Spray your skillet with your Fat Free Olive Oil Cooking Spray
Pour in 16 Ounce of Liquid Egg Whites & Cook, Set Aside

Egg Whites Done

Add in 1 Container of Roasted Red & Yellow Peppers Into Cooked Baked Chicken Dish

Top With Your Cooked Egg Whites
Slice Everything And Serve
You Can Freeze the leftovers for 3-4 Months
Always Store in Fridge Overnight Before Freezing


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