Preheat oven at 400 degrees. In a bowl, mix together the heavy cream and the Mexico City sauce. Lightly oil a baking dish, lay the chicken breasts, lightly salt and spoon over the cream-sauce mixture.
• Bake for 25 minutes or until chicken fully cooked.
• Lay each breast on a plate with steamed broccoli, spoon the sauce over the chicken and broccoli. Garnish with cilantro. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 61.6mg||19 %|
|Sodium 54.1mg||2 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.5g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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