Such a delicious meal!!  The creamy, flavorful Fajita sauce is spread underneath and on top of the slightly precooked chicken breasts. Then arrange stir-fried onions and peppers over the top.  Sprinkle with grated Mexican Blend cheese and bake!  A quick, delicious and very easy meal for a weeknight supper that your family will love.

2 large chicken breasts
3/4 tsp salt (3 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp granulated garlic (2 mL)
4 tbsp olive oil, divided (30 mL)
1 medium-sized onion, sliced
1 small red pepper, sliced
1 medium-sized green pepper, sliced
1 cup grated Mexican blend cheese (250 mL)
  OR a mix of sharp Cheddar and Mozzarella
Creamy Fajita Sauce:
4 oz cream cheese (125 g)
1 tbsp Fajita Seasoning (15 mL)
  (homemade (click here) is fine, too)
 1/2 cup heavy cream (125 mL)

Preheat the oven to 400°F (200°C).

Slice chicken breast in half as if you’re going to stuff it and keep on slicing until you have 2 chicken cutlets.  Repeat with remaining chicken breast.  In small bowl, combine salt, black pepper and granulated garlic.  Sprinkle on both sides of the chicken cutlets.

In frying pan, in 2 tbsp (30 mL) olive oil, and over medium heat cook onions about 3 minutes and then add peppers and continue to cook until they are softening and onions are browned.  Set aside.

Creamy Fajita Sauce:  In medium bowl, nuke cream cheese about 40 seconds to soften.  Stir in Fajita seasoning and then whisk in heavy cream.

In large frying pan, over medium high heat, cook chicken cutlets in remaining olive oil until golden about 2 minutes per side.  Place in 9 x 13-inch casserole dish.  Spread Creamy Fajita Sauce underneath each cutlet and over top.  Arrange cooked peppers and onions over the top and sprinkle with Mexican blend cheese, OR a mix of of sharp Cheddar cheese and Mozzarella cheese.  Bake 15 minutes, or until chicken is cooked through.

Yield:  4 servings
1 serving
500.7 calories
39.4 g protein
43.8 g fat
1.8 g fiber
9.0 g net carbs 

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