JALAPE袿 CHICKEN

JALAPE袿 CHICKEN
3 boneless chicken breasts
1 teaspoon Seasoning for Tacos
7 ounce can whole pickled jalape駉s (6 peppers)
3 one-ounce slices Monterey jack cheese

Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalape駉s lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalape駉s with a slice of cheese. Bake at 350?for about 10 minutes, until the cheese is melted.

Makes 3 servings
Do not freeze

Per Serving: 256 Calories; 11g Fat; 35g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This is my low carb version of a chicken dish my husband ordered at a restaurant. The taste is very similar, but doesn't have the breading of the original. I may try using sliced jalape駉s next time instead of whole ones.

UPDATE 2/15/12: I finally got around to making this recipe again. This time I used sliced pickled jalape駉s and cheddar cheese. I think that the sliced peppers work better. Here's a picture (click to see a close-up):

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