Chicken Breast with Gazpacho Salsa
1 garlic clove,
minced and mashed to a paste with 1/4 teaspoon salt
1/2 to 1 jalapeno,
seeded and chopped
In a blender blend
together the garlic paste, the vinegar, 1 tablespoons of the oil, the
water, the cumin, the jalapeno, the bread, half the tomatoes, and salt
and pepper to taste until the mixture is smooth, transfer the mixture
to a bowl, and stir in the remaining tomatoes, the cucumber, the bell
pepper, the onion, and the coriander or parsley.
Per Serving: 264 Calories; 9g Fat (31.2% calories from fat); 1g Saturated Fat; 30g Protein; 15g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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