Saturday, January 2, 2010

Salsa Chicken Fiesta

Salsa Chicken Fiesta
Recipe from Betty Crocker
2/3 cup Bisquick Heart Smart® mix
2 tablespoons water
1/4 cup fat-free egg product or 2 egg whites
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/4 cups Old El Paso® Thick 'n Chunky salsa

1. Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
High Altitude (3500-6500 ft): Do not use 8-inch pan. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 to 30 minutes.

Time Saver:
Use 6 cups precooked chicken, and heat with the salsa.
Did You Know:
Three chicken breasts weigh about one pound.
Serve With:
Serve with bowls of shredded lettuce, chopped tomatoes and fat-free sour cream.

Nutrition Information: 1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 820mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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