from Chow Bella
1 tsp olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
1 cup + 2 tbsp tomato salsa, divided
1 1/2 tsp paprika, divided
1 1/2 tsp chili powder, divided
1 tsp ground cumin, divided
1 tsp ground coriander, divided
2 tbsp chopped fresh cilantro, divided
1 lb chicken breast, cut into fillets (about 4-6 fillets depending on the size of the chicken breasts)
salt and pepper, to taste
1. Preheat oven to 350 degrees F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the peppers and onion. Season with salt and pepper and a half teaspoon each of the paprika, chili powder, cumin, and coriander. Stir-fry until tender. Stir in 2 tablespoons of salsa and cilantro and set aside.
3. Stir together the remaining spices and some salt and pepper to make a spice rub and set aside.
4. Place each chicken breast fillet on top of a piece of plastic wrap and cover with another piece of plastic wrap. With the smooth side of a meat mallet or the bottom of a heavy frying pan, flatten the meat until it's less than 1/2" thick. Repeat with all chicken pieces, then lightly season all sides with the spice rub.
5. With the widest end of the chicken facing away from you, place a thin layer of vegetables on top of the chicken breast. Leave about 3/4" inch uncovered on the edge that is away from you. Roll the chicken breast up. Seal each chicken breast with either butcher's twine or toothpicks.
6. Lightly grease a non-reactive baking dish large enough to accommodate the chicken. Pour about 1/3 of the remaining salsa in the bottom, then place the chicken breasts in seam-side down. Pour over the remaining salsa and distribute any leftover vegetables on top.
7. Bake the chicken for 40-50 minutes or until the juices run clear. Allow the chicken to rest 5 minutes before removing from pan and cutting into 1" slices and arranging on a platter. Pour the salsa pan juices on top and serve.
Servings per recipe: 4
Per serving:
Calories: 167.6
Fat: 2.4 g
Saturated fat: 0.3 g
Cholesterol: 55 mg
Sodium: 559.1
Carbohydrate: 12.7 g
Fiber: 3.9 g
Sugars: 0.2 g
Protein: 25.2 g