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Enchilada Chicken - adapted from The Biggest Loser Family Cookbook
4 Servings
*5 points

4 - 4oz raw, boneless, skinless chicken breasts
4 tbsp Enchilada sauce
**1 cup 2% Shredded cheddar cheese
Seasoning - Mexican blend
Diced cilantro

Pre-heat oven to 350*
Place a skillet on stove and heat on high. When hot, spray with cooking spray
Season each side of the chicken with Mexican seasoning (I used McCormick Caribbean Jerk because it is all that I had).
Cook chicken on skillet for 1-2 minutes per side
***Transfer chicken to a sprayed baking dish.
Top chicken with 1 tbsp enchilada sauce, 1/4c cheese and cilantro.

Cook in oven for 4-6 minutes until chicken is cooked through and cheese is melted.

*Original recipe states to use 1/4c cheese per piece of chicken. I used 1/8c for my servings and 1/4c for DH's servings. If you use just 1/8c, the points value drops to 4.

**Original recipe called for Cabot's 75% cheddar, but I am not familiar with that, so I used Kraft 2%

***Original recipe noted to use an oven-proof skillet and just transfer the skillet to the oven and cook in that, rather than transfer to baking dish. I have Calphalon, but I am not 100% if my pans are oven proof, so I figured I would err on the side of caution and used a 8x8 glass baking dish. Seemed to turn out fine, just dirtied one extra dish.

This recipe smelled really good when cooking, though with the skillet so hot, it did make the room smokey. I suggest the exhaust fan on your stove if you have one. My smoke alarms are WAY high up and I don't want to mess with setting those off, ha!

The nice thing about this recipe is the prep was very quick. Start to finish took maybe 20 minutes, so a good choice for nights you don't have much time, and don't want to do a lot of dishes. This would be good with a side of brown rice or even dice the chicken and put it in a wrap.

We've tried the "chicken under a brick" gimmick once or twice in the past and haven't been particularly impressed. But seeing this recipe recently made me feel like giving it one more shot. The nice twist on this one is that the chicken (whole, butterflied) is cooked on the stove for a few minutes skin-side down to start, which gets it started quick and crisps up the skin nicely. And then it is finished by roasting, which goes by quicker between the stove-top starter and the brick. Very tasty.

So yeah, a tasty dinner. Which is good, because the rest of the day was basically crap. Work put me into a truly foul mood. There was some beer consumed during the course of prepping this spectacular feast. I'll just leave it at that.

Amusingly, I couldn't actually get enough light on this to get the shot I wanted in my semi-dark kitchen, so I actually got out a speedlight, gelled it orange to match the incandescent lights, and blasted the ceiling to bump up the lighting a bit. My lights are becoming just indispensable.