Recipe by lazyme
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.
Top Review by NorthwestGal
This was quite delicious. I used a whole jalapeno pepper, and it was really good. I left mine in the oven for 7 minutes, and the sour cream topping never did get bubbly though it was heated through quite nicely. So I just removed it from the oven, and it was fine. In fact, it tasted wonderful. Thanks for sharing your recipe, lazyme.
- 1 -2 jalapenos or 4 ounces diced green chilies
- 1⁄4 lb monterey jack cheese
- 2 tablespoons cilantro, chopped
- 1⁄2 cup sour cream
- 4 boneless skinless chicken breast halves
- fresh ground pepper
- 1 tablespoon butter, melted
- 1 tablespoon vegetable oil
Directions See How It's Made
- 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.