A Lo-Carb, Hi-Protein Classic Mexican Dish...without the overnight marinating.
Ingredients
Two, one-pound Chicken breasts, sliced laterally to provide four thin breasts.
1 t. Olive Oil
6 crushed garlic cloves
1/2 minced Fresh Jalapeno Pepper
1/2 Cup White Wine (no oaky chardonnays)
1/2 Cup Tequila (I use José...)
All the juice squeezed from two large Limes
1 T. Chili powder
1 t. Cayenne Pepper
1 t. Black Pepper
1 t. Sea Salt
Instructions
1) Sautée garlic and jalapeno in Olive oil over medium heat 5 minutes.
2) Add Wine, Tequila, and Lime Juice. Scrape any burned garlic off of pan, but leave in mixture.
3) Arrange chicken in pan. Sprinkle Chili, cayenne, black pepper, and salt on top of breasts. (Use it all, you will not be seasoning the reverse sides. Don't worry if some spices land in the liquid). Cook 5 minutes over medium-high heat.
4) Turn Breasts over and cook until finished (5 -10 minutes more).
5) Serve Breasts two per plate; spoon liquid mix (including garlic cloves/jalapenos) over chicken.
Makes 2 Servings.
Nutritional Information per Serving
Calories 778.4
Total Fat 15.3 g
Saturated Fat 3.7 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 4.4 g
Cholesterol 280.9 mg
Sodium 867.9 mg
Potassium 1,085.2 mg
Total Carbohydrate 10.1 g
Dietary Fiber 2.2 g
Sugars 1.2 g
Protein 104.3 g
Vitamin A 32.6 %
Vitamin B-12 28.7 %
Vitamin B-6 140.9 %
Vitamin C 40.7 %
Vitamin D 0.0 %
Vitamin E 5.3 %
Calcium 9.5 %
Copper 13.8 %
Folate 7.1 %
Iron 25.2 %
Magnesium 37.3 %
Manganese 34.4 %
Niacin 256.4 %
Pantothenic Acid 38.2 %
Phosphorus 93.2 %
Riboflavin 27.9 %
Selenium 118.1 %
Thiamin 24.6 %
Zinc 26.4 %
Ingredients
Two, one-pound Chicken breasts, sliced laterally to provide four thin breasts.
1 t. Olive Oil
6 crushed garlic cloves
1/2 minced Fresh Jalapeno Pepper
1/2 Cup White Wine (no oaky chardonnays)
1/2 Cup Tequila (I use José...)
All the juice squeezed from two large Limes
1 T. Chili powder
1 t. Cayenne Pepper
1 t. Black Pepper
1 t. Sea Salt
Instructions
1) Sautée garlic and jalapeno in Olive oil over medium heat 5 minutes.
2) Add Wine, Tequila, and Lime Juice. Scrape any burned garlic off of pan, but leave in mixture.
3) Arrange chicken in pan. Sprinkle Chili, cayenne, black pepper, and salt on top of breasts. (Use it all, you will not be seasoning the reverse sides. Don't worry if some spices land in the liquid). Cook 5 minutes over medium-high heat.
4) Turn Breasts over and cook until finished (5 -10 minutes more).
5) Serve Breasts two per plate; spoon liquid mix (including garlic cloves/jalapenos) over chicken.
Makes 2 Servings.
Nutritional Information per Serving
Calories 778.4
Total Fat 15.3 g
Saturated Fat 3.7 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 4.4 g
Cholesterol 280.9 mg
Sodium 867.9 mg
Potassium 1,085.2 mg
Total Carbohydrate 10.1 g
Dietary Fiber 2.2 g
Sugars 1.2 g
Protein 104.3 g
Vitamin A 32.6 %
Vitamin B-12 28.7 %
Vitamin B-6 140.9 %
Vitamin C 40.7 %
Vitamin D 0.0 %
Vitamin E 5.3 %
Calcium 9.5 %
Copper 13.8 %
Folate 7.1 %
Iron 25.2 %
Magnesium 37.3 %
Manganese 34.4 %
Niacin 256.4 %
Pantothenic Acid 38.2 %
Phosphorus 93.2 %
Riboflavin 27.9 %
Selenium 118.1 %
Thiamin 24.6 %
Zinc 26.4 %
