Dinner

Two Way Border Chicken is for Dinner.

Two Way Border Chicken takes 15 minutes to prepare.

Two Way Border Chicken takes 20 minutes to cook.

Two Way Border Chicken makes 4 servings.

The ingredients for Two Way Border Chicken are:

2 14.5 ounce cans of no-salt-added diced tomatoes, undrained
2 tbsp lime juice (1-2 medium limes)
1-1.5 ounce package of taco seasoning mix
2 tsp sugar
1 tsp dried oregano, crumbled
1 tsp red hot pepper sauce
8 boneless, skinless chicken breast halves, all visible fat removed (about 4 ounces each)
3/8 (.375) cup of uncooked rice
1/4 (.25) tsp tumeric
2 tbsp extra virgin olive oil
1 tsp sugar
2 tbsp snipped fresh cilantro

Here is how you make Two Way Border Chicken:

serves 4: 3 ounces of chicken, 1/2 (.5) cup of rice, and 2/3 cup sauce per serving (plus 4 chicken breast halves and 1.5 cups sauce reserved)In a large bowl, combine undrained tomatoes, lime, taco seasoning, 2 tsp sugar, oregano, and red hot pepper sauce.Rinse chicken and pat dry with paper towels; put chicken in Dutch oven. Pour tomato mixture over chicken. Bring to a boil over high heat; stir. Reduce heat a simmer, covered for 20 minutes, stirring occasionally.Meanwhile, cook rice using package directions, omitting salt and margarine and adding tumeric.When chicken is done, stir in oilve oil and 1 tsp sugar. Remove four breasts and 1.5 sauce. Refridgerate and reserve for another meal (Yucatecan Wraps?)To serve, spoon rice onto serving plater, arrange chicken breast around edge, and pour remaining 2.5 cups of sauce evenly over chicken. Sprinkle cilantro over chicken.*Meals in MinutesAmerican Heart AssociationNumber of Servings: 4Recipe submitted by SparkPeople user AER1977.

The nutritional information for Two Way Border Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 393.1

• Total Fat: 10.4 g
• Cholesterol: 131.5 mg
• Sodium: 416.0 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.9 g
• Protein: 54.2 g