Thursday, January 5, 2012

Easy Santa Fe Chicken

  • 1 lb Chicken tenderloins
  • 1 TBSP flour
  • 1 TBSP chili powder
  • 1 can condensed (fat free) tomato soup
  • shredded fat free cheese for topping
  • *EXTRA* I added .5-.75 cup of fiesta corn since I had some left over.
  1. Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.
  2. Heat a 10-inch skillet coated in cooking spray over medium-high heat. Add the chicken and cook for 5 minutes on each side or until well browned on both sides.
  3. Add the soup (and the corn if using) to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese if you like.

Makes 4 servings

Nutrition (including corn, without cheese. Subtract about 13 calories if you're not using corn. Add 22 calories for 2 TBSP Fat free shredded cheddar.)

Calories 148
Fat 1g
Sodium 700mg
Cholesterol 65mg
Carbs 18g
Fiber 1g
Protein 26g

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