Southwest Barbecued Chicken with Tomato Red Pepper Dressing Recipe

Notes:
Southwest Barbecued Chicken with Tomato Red Pepper Dressing180 calories
5 g total fat (1 g sat)
69 mg cholesterol
7 g carbohydrate
26 g protein
1 g fiber
228 mg sodium

Servings: 2 Servings

Ingredients:
4 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
1 tsp red chile powder
1 tsp canola oil
1/2 tsp honey (optional)
2 boneless, skinless chicken breast halves (about 8 ounces) Tomato Red Pepper Salad Dressing

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

Directions:
Preheat the oven to 375 degrees (or, fire up the grill). Mix together the salad dressing, red chile powder, canola oil and honey, if using. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish. Bake for 10 minutes. Baste with remaining sauce and cook about another 10-15 minutes or until done. Be careful not to overcook.

Submitted by:
Dr Marc

 

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Tags: Main Dish

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This entry was posted on Monday, June 22nd, 2009 at 1:41 pm and is filed under Low Fat diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.