Trying a new recipe is always fun, especially when it turns out well! The only downfall is that you often have leftover ingredients, and they usually sit in your pantry or refrigerator until you make the recipe again (or they go bad and have to be thrown away). If you bought all the ingredients to make the Eat Well Chicken Fajita Pizza recipe featured in our ad this week, chances are you have some boneless, skinless chicken breasts, cilantro and cumin leftover. The recipe below from Unilever Test Kitchens is a great way to use up some of those leftover ingredients. Pair this recipe with frozen vegetables and a serving of one of our SKS Artisan breads (like the Multigrain Harvest) - both of which are on sale this week - for a quick, balanced, and delicious meal!
Tortilla Crusted Chicken Breasts
Prep Time: 5 minutes
Cook Time: 20 minutes
½ cup baked tortilla chip crumbs
3 Tbsp. Shedd’s Country Crock® Spread plus Calcium and Vitamin D
¼ tsp. ground cumin
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup chopped fresh cilantro
4 lime wedges
Directions Preheat oven to 425°. Combine tortilla crumbs, Shedd's Spread Country Crock® Spread and cumin in small bowl; set aside. Arrange chicken on aluminum-foil-lined baking sheet, then top with crumb mixture. Bake 20 minutes or until chicken is thoroughly cooked. Sprinkle with cilantro and serve with lime wedges. Nutrition Information per serving: Calories 240, Calories From Fat 80, Saturated Fat 2g, Trans Fat 0g, Total Fat 9g, Cholesterol 90mg, Sodium 260mg, Total Carbohydrate 8g, Sugars 0g, Dietary Fiber 1g, Protein 31g, Vitamin A 8%, Vitamin C 10%, Calcium 2%, Iron 4% Nutrition information provided courtesy of Unilever Nutrition.