Prep 10 mins
Cook 20 mins
A quick and tasty dish from Sue B. Huffman, food editor at Lady's Home Journal. You can use 1-2 jalapenos to taste, or a 4-ounce can of diced green chilies.
- 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 chilies.
- Shred enough cheese to measure 1/4 cup.
- In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
- Set aside.
- Preheat 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.
- Sauté 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.
Very good! I made this with the green chilies. Served with Southwest Rice and Corn Pilaf, warm tortillas and diced avocado. It all complimented very well. Will make this again for sure. Made for 1-2-3 Tag.
My friend and I had this for dinner with baked potatoes and whole wheat rolls and we really enjoyed it. I only used 2 chicken breast halves and used all the mixture for the top and it was excellent. I opted to use the green chilies for a milder flavor, as I have a woss for a neighbor who doesn't like anything too hot. I may try it another time with jalapenos to turn up the heat a little, but it was delicious with the chilies too! Thank you for sharing your recipe with us Lazyme! Made for The 8th Annual Photo Swap