Impersonal Trainers

A blog for fitness, nutrition, and motivation.

Cancun Chicken

Low fat blue corn tortilla chips
Whole wheat flour
Eggs
Boneless skinless chicken breast
Chipotle chili powder
Black beans
Reduced fat sour cream
Reduced fat Mexican style cheese
Olive oil
Salt
Pepper

Place a handful of low-fat blue corn tortilla chips into a plastic bag and crush. Empty the crushed blue corn tortilla chips into a shallow bowl. Pound chicken breast thin with rolling pin (to ½ thickness) or you can buy chicken breast already cut thin. Place an egg in a mixing bowl and beat. Place a cup of whole wheat flour in a shallow bowl and add 1 teaspoon of chipotle chili powder. Dip the chicken breast into the flour mixture, then into the egg wash and finally coat with the blue corn tortilla crumbs. Cook over medium high heat in a lightly oiled sautee pan for a few minutes on each side. Remove from the pan and place in a baking dish. Preheat the oven to 400 degrees. Cover the chicken with a handful of low fat Mexican style cheese and finish in the oven for 10 minutes.

In a small pot add one can of black beans (don’t drain them), one teaspooon of reduced fat sour cream, one teaspoon of chipotle chili powder, as well as salt and pepper to taste. Warm over medium low heat.

Serve the chicken with a dollop of reduced fat sour cream along with a side of black beans.

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