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| Chicken Breasts With Sour Cream And Jalapenos Recipe |
Category: Chicken / Mexican
Rating:
N/A
Servings: 8
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Ingredients
1 fresh jalapeno*, or 4-ounce can, us; e up to 2 jalapeno
1/4 lb monterey jack cheese
2 tablespoon cilantro, chopped
1/2 cup sour cream
4 whole breasts, boned, skinned
1 freshly ground pepper
1 tablespoon butter, melted butter
1 tablespoon vegetable oil
Cooking Directions:
1. Pound chicken breast to 1/4 to 1/2 inch thickness.
2. If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
3. Shred enough cheese to measure 1/4 cup. In small bowl, combine cheese with chilies, chopped cilantro and sour cream. Set aside.
4. Preheat broiler. Line broiler tray with aluminum foil and set aside.
5. Sprinkle both sides of chicken breasts with salt and pepper to taste.
6. Combine butter and oil in large heavy-gauge skillet over medium-high heat. Saute chicken breasts, 2 at a time, about 5 minutes per side, or until brown. Transfer to broiler tray.
7. Top each chicken breast with a generous spoonful of sour-cream mixture. Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
8. Transfer to platter and serve immediately.
* Note: Try mild Anaheim green chilies instead of jalapenos for company (might be just as good and not too hot for guests).
Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
Typos by Brenda Adams; busted by MC_Buster; posted to mc 6/29/97
Recipe by: Great Meals in Minutes, Mexican Menus Posted to MC-Recipe Digest V1 #650 by Badams on Jun 29, 1997
mexican,chicken,cookbook
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