Thursday, March 22, 2012

Dukan Mexican Chicken

Lowfat Mexican Chicken

We loved this recipe...and always have!  (NOTE: We actually like it better with the 98% reduced fat cream of mushroom soup...it's not as thick and goopy.)

Cream of Mushroom soup (the large family size can) were on sale last week at our local drugstore.  Much to our surprise, the 98% fat free soups were also on sale (over here a lot of the fat free or lower fat products cost more than the ones with fat).  Mexican Chicken popped into our minds.  Back in college, this was the go-to-meal.  It was inexpensive to make, fast, easy and it was always a big hit with everyone we made it for.

The recipe was actually shared with us by the female half's cousin's husband at the time.  He called it Mexican Chicken but you could also call it Creamy Salsa Chicken.   We haven't had "Mexican Chicken" since the early part of 2011 due to being on the Dukan Diet.  Now that we're in Stabilization, we decided to try it with the reduced fat cream of mushroom soup to see how we like it.

A note about the salsa, making homemade salsa is always best since you can control what goes into your salsa.  If you're using pre-made salsa, be sure to read the label and find one that's Dukan friendly.  If you have a food processor or blender, making salsa at home is very easy!  We've made this dish over the years with bottled salsa and homemade salsa.  Our favorite bottled salsa for this dish is La Victoria Salsa Suprema, hot.  Mostly because it mixes in nicely and it doesn't have chunks of tomatoes (male half doesn't like chunks of tomatoes).

RECIPE:
Serves 4-6
Prep Time: 10 minutes
Cook Time: 45-55 minutes

1 1/2 lbs. boneless, skinless chicken thighs (all fat removed) - we usually cut the chicken into strips but you can leave them whole
1 - 26 oz. Cream of Mushroom soup (98% fat free), we used Campbell's
1 small pkg fresh shiitake mushrooms, sliced (we usually use 1 small can button mushrooms sliced but the male half won't eat those)
2 c. homemade salsa (see recipe)
OPTIONAL - 1 small can slice black olives - we didn't use olives since the male half doesn't like them
OPTIONAL - fat free or reduce fat shredded cheese to sprinkle on top of the dish (add during the last few minutes of baking just to melt the cheese), this is something the female half actually doesn't care for either.

Preheat oven to 375 degrees Fahrenheit.  Mix cream of mushroom soup in a bowl until smooth.  Add the salsa in one cup at a time, taste, add more salsa if you wish until you get the taste you like.  We like ours spicy so we tend to use a lot of salsa.  Mix in the mushrooms (and olives if you're using them).  Place chicken in a 9 x 13 pan (we like to line ours with foil for easy clean up) and pour the cream of mushroom mixture evenly over the chicken.  Bake uncovered for 45-55 minutes or until chicken is cooked.  The female half has eaten this without any rice or tortilla chips in the past while on a low carb diet but if you're in Consolidation or Stabilization, some brown rice would be nice or homemade baked whole wheat tortilla chips for the sauce.

Enjoy...we always do!

4 comments:

  1. This one is definitely going in the consolidation recipe folder! I love homemade salsa... yum!!!

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    1. We really need to post on more Cruise recipes! Just realized we haven't really had any in a while.

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  2. I made this tonight and it was scrumptious!! Hubby loved it too!

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    1. Great, we're glad you two enjoyed it!

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