The Anti-Chicken Fingers Movement - Cilantro Lime Chicken

This is one of my favorite recipes!  Something about the combination of lime and cilantro...along with an ice cold beer...can make any stressful day seem like a day at the beach.   

Cilantro Lime Chicken

4 skinless, boneless chicken breast halves

1 bunch fresh cilantro, finely chopped

¾ cup shredded Monterey jack cheese

1 lime, juiced

2 Tbsp olive oil

4 tsp parmesan

2 tsp red pepper flakes

Salt

Pepper

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side. Open and pound flat to 1/8-in. thickness; sprinkle both sides with salt and pepper to taste. Repeat with remaining chicken breasts.

2.      Sprinkle one side of chicken breast evenly with 1 tablespoon of cilantro. At one end of each breast, place 2 tablespoons shredded cheese. Roll each breast up, starting on the side with the cheese. Insert a toothpick in each roll to prevent unrolling. Combine lime juice and olive oil and brush evenly over each chicken roll. Sprinkle each roll with 1 teaspoon parmesan cheese and a ½ teaspoon of red pepper flakes. Place in baking dish. Cover.

3.      Bake in preheated oven for 35 minutes. Uncover, sprinkle 1 teaspoon of shredded cheese over each roll and bake for 10 minutes more or until chicken juices run clear. Discard toothpicks.

4.      With the vibrant taste of cilantro and a hint of lime, this dish is a refreshingly healthy way to cure your craving for a taste of Mexico. Plus, the red pepper flakes add that little special zing.

Buon appetito!

The Anti-Chicken Fingers Movement

Sour Cream Enchiladas ~
I got this recipe from my friend Iryna, she's an avid blog follower & has cooked many of our recipes, so I decided to steal one of hers!  YUMMY!!



1-Pint of light sour cream
2-Cans light or reduced fat cream of chicken soup
1-Can diced green chilis
2-Cups Grated Cheese (I used a mexican blend)
1-Lg Onion Chopped
1-Pd of Lean Ground Beef
1-Dash of Garlic Salt
1-Package of soft corn tortillas


Mix together sour cream, cream of chicken soup & chilis.  Set aside.  Brown ground beef and season w/garlic salt.  Place 1/3 of sour cream mixture at bottom of long baking pan to cover bottom.  Put about 1 TBL of ground beef, a sprinkle of cheese & scoop of onion in a tortilla, roll up and put seam side down in pan.  Repeat until hamburger mixture is gone.  Pour remaining sour cream mixture on top of rolled enchiladas.  Sprinkle with cheese & bake at 350 for 30 minutes.


I tried serving with scallions on top after pulling out of oven.  Iryna swears her husband even runs to the store at the last minute to get any missing ingredients so she'll make this meal, and her son Dominick always asks for seconds.  I second that!!

Happy eating my friend!  *Trina