Mexicali Chicken
This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. —Avanell Hewitt, North Richland Hills, Texas
Peppers (Hot)
Ingredients
- 1 medium tomato, finely chopped
- 1 small onion, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 to 2 teaspoons reduced-sodium taco seasoning
- 4 bacon strips, halved
- 4 slices reduced-fat provolone cheese
- 1 medium lime, cut into four wedges
Directions
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1In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
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2Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
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3If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°.
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4Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
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