Mexican Chicken

Makes 4 servings

4 (4- to 6-ounce) boneless skinless chicken breasts 1 clove garlic, minced

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

3/4 cup drained salsa

3/4 cup shredded 50% light cheddar cheese

Heat oven to 375 degrees. Flatten chicken to an even thickness. Rub chicken with garlic, salt, pepper and cumin. Heat a large nonstick skillet on medium high. Cook chicken 3 or 4 minutes per side or until browned. Transfer chicken to a shallow, rimmed nonstick foil-lined baking pan. Divide salsa and top each breast. Divide cheese and sprinkle over salsa. Bake 15 minutes or until cheese is melted and internal temperature of chicken reaches 165 degrees.

Per serving: 200 calories, 30 grams protein, 6 grams fat (29 percent calories from fat), 2.9 grams saturated fat, 4 grams carbohydrate, 84 milligrams cholesterol, 578 milligrams sodium, no fiber.

Carb count: 0.