What's for Dinner

Everyone who knows me knows we eat a lot of chicken at our house. A great source of protien, it's also low in fat and carbs.

But we, like everyone, grow tired of bbq'd, baked, sauteed, grilled, fried and slow-cooked chicken.

I stumbled across this recipe and let me tell you, it makes a tasty and lite summer evening dinner. Only five ingredients and under a half hour -- voila! Toss together some Romaine lettuce, chopped tomato, any veggies you like and your favorite low-calorie dressing for a side salad and you have a dinner that is yummy, HEALTHY and even the kids will like. Now how can you beat that?

CHICKEN TORTILLA PIE

The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa. A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish.

(NOTE: I used canned white breast meat and it was wonderful, not to mention easy!).

Prep: 13 minutes; Cook: 10 minutes
Yield: 4 servings (serving size: 1 wedge)

Ingredients

2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray

Preparation

1. Preheat oven to 450°.

2. Combine chicken and salsa in a medium bowl.

3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Nutritional Information
Calories:380 (26% from fat)
Fat:11g (sat 4.3g,mono 4.4g,poly 1.4g)
Protein:39.9g
Carbohydrate:28.7g
Fiber:12.2g
Cholesterol:80mg
Iron:0.8mg
Sodium:660mg
Calcium:215mg
Courtesy of Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009