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Mexican Chicken Cutlets -- e-w

Source of Recipe

Internet
Mexican Chicken Cutlets
Yield: 4 servings

- 1 (1 pound) bag frozen peppers and onions
- 1 pound frozen boneless, skinless chicken cutlets, defrosted
- 1/2 package taco seasoning mix (use more or less depending on desired spiciness)
- 1/2 cup fat-free, reduced-sodium chicken broth

Combine all ingredients in a large nonstick skillet and bring to a boil over medium-high heat.
Lower the heat, cover, and simmer for 15 minutes. Add more broth if necessary.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 170, Fat: 2g, Cholesterol: 64mg, Sodium: 383mg, Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 27g +++EXC:1 Vegetable, 4 Very Lean Meat ++++WWP: 3