Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1 tablespoon canola oil2 medium onions, chopped1/2 cup reduced-sodium chicken broth2 jalapeno peppers, seeded and minced2 teaspoons ground cumin3 ounces reduced-fat cream cheese, cubed1/4 cup reduced-fat sour cream3 plum tomatoes, seeded and chopped2 cups hot cooked rice View Recipe Directions Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. 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. Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice. Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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. Originally published as Chicken with Creamy Jalapeno Sauce in Light
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