2 teaspoons chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1 pound boneless skinless chicken breasts

2 tablespoons vegetable oil

8 ounces shredded Mexican cheese blend

1 small red onion, diced

1/2 cup salsa

1. Combine the ili powder, cumin, salt and pepper in medium bowl. Add the chicken and toss to evenly coat.

2. Heat the oil in a large skillet over medium heat. Add the chicken, cover, and cook until browned and cooked through, about 4 minutes per side.

3. Refrigerate until cold, at least 30 minutes.

4. Cut the chicken into 1/2-inch pieces and place in a large bowl. Add the cheese, onion, and salsa and toss to combine.

Per serving: 213 calories, 19 grams protein, 3 grams carbohydrates, 1 gram sugar, 13 grams fat, 58 milligrams cholesterol, 295 milligrams sodium, trace dietary fiber.

Eggplant Parmesan Filling

Makes filling for 8 pockets

1/4 cup olive oil