Note: This recipe is especially for kids with
lactose intolerance. Kids with lactose intolerance often need
to limit or avoid dairy products.
You can still enjoy cheesy Mexican dishes by using lactose-free
soy cheese. You'll be surprised at how well the soy cheese
- 2 6 oz. chicken breasts without skin
- 2 oz. Jalapeno Jack soy cheese
- 1/4 c. bread crumbs
- 8 oz. canned tomato sauce
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- 1 tsp. cilantro
- 2 garlic cloves, minced
- 1/4 c. onion, minced
- 2/3 c. rice, cooked
- Trim all fat from chicken breast.
- Place chicken breast in glass casserole dish.
- Sprinkle breadcrumbs over the top of the chicken.
- Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius)
for 30 minutes or until chicken is no longer pink in the
- In a small saucepan, combine tomato sauce, cumin, chili
powder, cilantro, minced garlic, and onion. Simmer over low heat
until chicken is ready to be served (approximately 30
- Remove casserole dish from oven and put 1 oz. Jalapeno Jack
soy cheese on each piece of chicken. Cook at 375 degrees
Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes
or until cheese has melted.
- Serve chicken and rice with tomato sauce drizzled over the
1 chicken breast, 1/3 cup of rice, and 1/2 cup of sauce
Nutritional analysis (per serving):
8 g fat
1 g saturated fat
40 g protein
39 g carbohydrate
1 g fiber
78 mg cholesterol
1240 mg sodium
370 mg calcium
3.9 mg iron
Note: Nutritional analysis may vary depending on ingredient
Variations and suggestions:
Consider using low-sodium tomato sauce. Add green chilis or hot
peppers to add some heat to your dish.
Allison Brinkley, RD, LD/N, CNSD
Date reviewed: October 2003
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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