Chicken With Creamy Jalapeno Sauce

Prep: 10 minutes

Cook: 15 minutes

Yield: 4 servings/2 cups sauce

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

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 for 5-7 minutes or until a meat thermometer reads 170°. 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.

Tips and Tricks

I omitted the rice and made slightly less sauce. I also used one jalapeno to reduce the spiciness of the meal. Be sure to wear gloves with chopping and seeding the pepper!!!!

Make It Healthier

Serve over brown rice. Omit the salt.

How Kids Can Help

Measure ingredients. Older kids can stir.

Nutrition Facts
1 chicken breast half with 1/2 cup sauce and 1/2 cup rice equals 376 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 389 mg sodium, 34 g carbohydrate, 3 g fiber, 30 g protein
Diabetic Exchanges
3 very lean meat, 2 vegetable, 2 fat, 1-1/2 starch