Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
398
Calories
39g
Protein
25g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 4 skinned and boned chicken breast halves
- 1 tablespoon butter or margarine
- 1 4.5 ounce can diced green chilies
- 1 cup 4 ounces shredded Monterey Jack cheese
- paprika optional
Directions
1
Combine first four ingredients.
2
Sprinkle evenly over chicken.
3
Melt butter in a large skillet over medium-high heat.
4
Add chicken and cook 2 to 3 minutes on each side or until golden brown.
5
Remove from heat.
6
Top evenly with chilies and cheese.
7
Cover and let stand 2 to 3 minutes or until cheese melts.
8
Sprinkle with paprika if desired.
9
Makes 4 servings.
Recipe sourced from
fandom