Light & Delish Bookazine: Mexicana Chicken

I am a magazine fanatic. But they need to be a quality magazine to come into our home and the new Light & Delish Bookazine by certainly qualifies.

Light & Delish: 400 Calories or Less is based on the successful food website….

The Fall issue features 138 quick, easy and healthy recipes at 400 calories or less.  Yes, the bookazine is $9.99 but let me tell you, there are no advertisements so it is chock full of delicious recipes!  This issue features recipes developed and tested by the editors of Country Living, Good Housekeeping, and Redbook. The recipes include meal ideas for breakfast, lunch and dinner and are divided into categories such as Family Style, Trattoria Tonight, Mexican Fiesta, and Guilt-Free Desserts.

One of the Mexicana Fiesta recipes we made to celebrate Mexican Independance Day was the Mexicana Chicken.

Ingredients (serves 4)
1 cup(s) dark Mexican lager beer
1 teaspoon(s) flour
2 teaspoon(s) olive oil
1 teaspoon(s) minced garlic
1/4 teaspoon(s) salt, for beer mixture
1 (6-ounce) zucchini, cut into 1/2-inch-thick slices
1 (6-ounce) yellow summer squash, cut into 1/2-inch-thick slices
1 medium red onion, cut into rings
2 teaspoon(s) ground chipotle chile
2 teaspoon(s) ground cumin
1/4 teaspoon(s) salt, for spice rub
4 (5-ounce) boneless, skinless chicken breast halves
2 slice(s) lime

1.Pour beer into a 4-quart saucepan and bring to a boil (it will foam up); boil 3 minutes, stirring down foam, until reduced to 1/2 cup. Remove from heat; whisk in flour until blended, then olive oil, garlic, and salt. Cool mixture to room temperature.

2.Heat oven to 375°F. In a bowl, toss together a zucchini, yellow summer squash, and red onion.

3.In a small cup, mix together chipotle chile, cumin, and salt; rub spice mixture over chicken breast halves.
4.Fold 4 (15-inch) squares of parchment paper in half on the diagonal, then open up flat. Scatter the zucchini mixture on one triangular side of each piece of parchment and top with a chicken breast. Place 2 lime slices on center of each breast. Working with one portion at a time, spoon 2 tablespoons of the beer mixture over chicken. Fold the unfilled side of parchment over the chicken to cover, then fold the edges together, all the way around, sealing the packet tightly. Repeat with remaining packets.

5.Place packets on a large baking sheet. Bake 26 to 28 minutes or until the packets are puffed and lightly browned.

Be sure to check it out before it disappears on December 13th.

Recipe originally reprinted in Light & Delish with permission from Redbook. Photo with kind permission by Jonny Valiant.

Article Posted 6 years Ago

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