This is my family's favorite. I use the light cream cheese, never tried Fat Free. You must use the Rotel or it's just not the same. I love to use a lot of cayenne. If you want to freeze this do it BEFORE you add the cream cheese. I think I found the recipe on an Atkins site but I don't remember-so don't know who to give credit to.
Creamy Chicken Mexicana
4 boneless, skinless chicken breast halves
4 oz cream cheese cut into slices for easier melting
2-3 tablespoons olive oil
cayenne pepper to taste
garlic powder to taste
1 teaspoon sea salt
1 can Rotel Original Diced Tomatoes & Green Chilies
Wash & pat dry chicken breasts.
Sprinkle both sides of chicken with seasonings.
Put oil in non-stick skillet & cook chicken, covered with lid, on medium-high heat for 5-7 minutes per side, until juices run clear.
Decrease heat to low-medium and add Rotel.
Allow chicken to simmer, covered, for another 8-10 minutes.
Add cream cheese and stir until melted.
Continue to simmer on low and watch carefully as it thickens, about another 5 minutes.
Serve chicken with Rotel sauce spooned on top.
Approximately 3 carbs per serving.
Also any of the Zone Diet recipes are great! That diet is a good diet to look at and closely resembles that which I recommend in my own.