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Ingredients20 m servings 95 cals
Original recipe yields 18 servings
- Place chicken breast between 2 pieces of plastic wrap. Lightly pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap.
- In small bowl stir together chili powder, paprika, salt, cumin and cayenne pepper. Rub on both sides of chicken breast. Place on rack of broiler pan. Broil 4- to 5-inches from heat for 10 to 12 minutes or until no longer pink, turning once. Cool slightly.
- In small bowl toss together avocado, tomato and lemon juice. Finely chop chicken. Stir into avocado mixture. Spread about 1/2 teaspoon refried beans on each cracker. Top with chicken mixture. Serve immediately.
Per Serving: 95 calories; 4.8 g fat; 10.1 g carbohydrates; 3.6 g protein; 5 mg cholesterol; 370 mg sodium. Full nutrition
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