Enchilada chicken paillard

4 large or 8 small boneless chicken breasts (about 3 pounds total) Salt and pepper, to taste 2-3 tablespoons oil, divided 2 red bell peppers, coarsely chopped (about 6 ounces after trimming) * 1 large onion, julienned (about 8 ounces after trimming) 2 cloves garlic, minced 1 cup Red Enchilada Sauce 4 ounces cream cheese, softened 8 ounces shredded cheddar cheese, divided Pound the chicken breasts until very thin. If using large chicken breasts, cut them in half. Meanwhile, heat about 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13" baking pan. You'll need to cook the chicken in batches, adding a little more oil for each batch. In the same skillet, heat another tablespoon of oil. Add the peppers and onions and cook until just tender, adding the garlic during the last minute or so; season lightly with salt and pepper. Remove the peppers from the skillet to a bowl. Put the enchilada sauce and cream cheese in the same skillet over low heat. Whisk until the cream cheese is blended into the sauce. Add 4 ounces of the cheddar cheese; cook and stir until the cheese has melted. Pour the sauce over the chicken and top with the pepper mixture. Sprinkle the remaining 4 ounces of cheddar cheese over the top. Bake at 350º for 20 minutes or until the cheese is melted and bubbly.
Makes 6-8 servings
* The store where I bought my peppers only had one decent-looking red pepper so I bought one red one and one yellow one. They were also a little smaller than I would have liked. They each weighed about 5 1/4 ounces before trimming.
Per 1/6 Recipe: 577 Calories; 30g Fat; 65g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs Per 1/8 Recipe: 433 Calories; 23g Fat; 48g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs