Chicken Fajita Pie
3 boneless chicken breasts, skinless
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
2 Tablespoons lime juice
1/4 cup chopped dried tomatoes
1 cup boiling water
1/2 cup fat free chicken broth
1 onion, sliced
1 green peppers, sliced
6 whole wheat tortillas
1 cup picante sauce
1 cup grated fat free cheddar cheese
1 Tablespoon dried tomatoes
1/2 cup boiling water
1 cup fresh tomatoes, chopped
1/4 cup chopped scallions
1 teaspoon chili powder
1 teaspoon lime juice
1/2 cup fat free sour cream
Three hours before serving, cut chicken into 1 inch strips and set aside.
In medium bowl, combine pepper, cumin and lime juice; mix well.
Add chicken to mixture, toss to coat and marinate for 3 hours in refrigerator.
After chicken has marinated, remove from refrigerator.
In large nonstick skillet over high heat, cook chicken in marinade for 6 minutes on each side; remove from heat and set aside.
Preheat oven to 350? F.
In small bowl, combine 1/4 cup dried tomatoes and 1 cup boiling water; let stand 5 minutes.
Meanwhile, in large nonstick skillet over high heat, add onions, peppers and broth. Sauté for 5 minutes or until tender. Remove from heat and transfer to large bowl.
Drain soaked tomatoes; add to onion mixture; stir to combine. Add chicken and mix well.
Line nonstick pie pan with tortillas, overlapping to fit and cover edges of dish.
Cover tortillas with chicken mixture; spoon Picante sauce on top of chicken mixture. Sprinkle with cheese.
Bake for 20 minutes.
Meanwhile, in small bowl, combine 1 Tablespoon chopped dried tomatoes and 1/2 cup boiling water; let stand 5 minutes.
In large bowl, combine fresh tomatoes, scallions, chili powder and 1 teaspoon lime juice. Drain soaked tomatoes, add to scallions mixture; toss to mix.
When pie has baked, remove from oven. Cover pie with scallions mixture. Spoon sour cream on top. Cut into 6 wedges to serve.
Makes 6 servings; Per serving: 307 Calories, 2 Fat Grams