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Ingredients
US|METRIC
4 SERVINGS
- 6 boneless, skinless chicken breast halves (about 1-3/4 lbs.)
- 2 poblano peppers (small)
- 1 cup Alfredo sauce (RAGÚ® Classic, divided)
- 1 1/4 plain dry bread crumbs
- 1/4 tsp. ground cumin
- 1/4 tsp. chili powder (chipotle)
- 1/4 tsp. garlic powder
- 1/4 tsp. shredded part skim mozzarella cheese (about 1 oz.)
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Directions
- unchecked 1. Preheat oven to 400°F. Process roasted peppers with sauce in blender; set aside.
- unchecked 2. Dip chicken in 1/4 cup sauce mixture, then bread crumbs combined with cumin, chipotle powder seasoning and garlic powder, coating well.
- unchecked 3. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
- unchecked 4. Pour remaining 3/4 cup sauce mixture over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
- Tip: To roast pepper, arrange pepper in broiler pan lined with aluminum foil and broil, until blackened on all sides, turning occasionally, about 8 minutes. Wrap in foil and let cool; set aside.
NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium1920mg80% |
| Potassium1270mg36% |
| Protein72g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium30% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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