| 1 | Preheat oven to 375°F. |
| 2 | Place chicken breasts between sheets of plastic wrap and pound to about 1/8 inch thick. |
| 3 | Place chicken breasts on a foil-lined baking sheet. |
| 4 | Place shaved cheese evenly over chicken; sprinkle lightly with cumin and top evenly with bread crumbs. |
| 5 | Bake for 15 minutes, or until juices run clear when (71 min left), (h)elp, more? pierced with a fork. |
| 6 | Green sauce. |
| 7 | Puree all of the ingredients in a food processor or blender until smooth. |
| 8 | Red sauce. |
| 9 | Combine all of the ingredients in a small saucepan over medium heat until hot. |
| 10 | Service. |
| 11 | Divide sauces evenly among four dinner plates. |
| 12 | Place chicken breasts on sauces. |
| 13 | Garnish with sliced limes and scallions, if desired. |
| 14 | Make 4 servings. |
| 15 | [weight watchers magazine may 1989] |
