I decided to whip out the old Biggest Loser cookbook in search of the perfect, healthy chicken recipe. It was tender and full of flavor, which some healthy recipes lack. This one hit the mark without a doubt and I’ll definitely be making this again.
4 (4-ounce) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwest seasoning (I couldn’t find this, so I used one from Emril that unfortunately wasn’t salt-free)
Olive oil spray
4 tablespoons medium, mild, or hot enchilada sauce
2 ounces (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese (any brand will do)
2 tablespoons finely chopped fresh cilantro
Preheat the oven to 350°F.
Season each chicken breast evenly on all sides with the seasoning.
Place a large ovenproof nonstick skillet over high heat (I used a regular pan and transferred it to a baking sheet).
When hot, lightly mist with the olive oil spray and add the chicken.
Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Makes 4 servings