3 boneless chicken breasts
1 teaspoon Seasoning for Tacos
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese
Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.
Makes 3 servings
Do not freeze
Per Serving: 256 Calories; 11g Fat; 35g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This is my low carb version of a chicken dish my husband ordered at a restaurant. The taste is very similar, but doesn't have the breading of the original. I may try using sliced jalapeños next time instead of whole ones.
UPDATE 2/15/12: I finally got around to making this recipe again. This time I used sliced pickled jalapeños and cheddar cheese. I think that the sliced peppers work better. Here's a picture (click to see a close-up):
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