4 boneless skinless chicken breast halves (1 lb)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (15 ounces) chili with beans
4 slices cheddar or American cheese
Place chicken in an ungreased 11 x 7 x 2 inch baking dish. Top with tomatoes. Bake, uncovered, at 350oF for 50 minutes. Spoon chili over each chicken breast; bake for 10 minutes longer. Top with cheese; return to the oven for 3 to 4 minutes or until the cheese is melted.
Makes 4 servings.
PER SERVING: (prepared with fat-free chili and reduced-fat cheddar) 311 cal, 589 mg sodium, 69 mg chol, 21 gm carb, 37 gm pro, 5 gm fat
DIABETIC EXCHANGES:
4-1/2 very lean meat, 1 starch, 1 vegetable