Chicken Breasts with Sour Cream and Jalapenos
- 1 fresh jalapeno or 1 (4 ounce can diced chiles)
- 1/4 pound Monterey jack cheese
- 2 tablespoons chopped cilantro
- 1/2 cup sour cream
- 4 whole boneless chicken breasts
- Freshly ground pepper
- 1 tablespoon melted butter
- 1 tablespoon vegetable oil
- Pound chicken breast to 1/4 to 1/2 inch thickness.
- 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 chile. Shred enough
cheese to measure 1/4 cup.
- In small bowl, combine cheese with chile, chopped cilantro and sour cream.
- Heat broiler. Line broiler tray with aluminum foil and set aside. Sprinkle
both sides of chicken breasts with salt and pepper to taste.
- 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. 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. Transfer to platter and serve immediately.
Source: Great Meals in Minutes, Mexican Menus
Yield: 8 servings