Recipe

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• 6 boneless skinless chicken breasts (4-6 oz each)
• 1 tbsp fresh lime juice (about 1/2 lime)
• 3 tbsp low-sodium taco seasoning
• 12 canned whole green chilies, drained (i used jarred pepperoncini for mine
• 1/2 cup shredded lowfat mozzarella cheese

• 1 Preheat oven to 400°.
• 2 Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken.
• 3 Sprinkle evenly with taco seasoning.
• 4 Slice chiles lengthwise, cutting to, but not through, other side; open flat.
• 5 Place 2 chiles over each chicken breast. For larger breasts, use enough chilies to cover completely.
• 6 Cover dish with foil; bake at 400° for 30 minutes.
• 7 Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts. If you want to brown the cheese, turn your oven to broil for the last 5-7 minutes but watch carefully because it can burn quickly.