Prep 15 mins
Cook 35 mins
- 2 slices bacon
- 2 garlic cloves, minced
- 4 chicken breast halves
- 1 cup chicken broth
- 2 tablespoons chopped cilantro
- 4 ounces green chilies, canned chopped
- 1 cup heavy cream
- 4 ounces monterey jack cheese, shredded
- Preheat oven to 350°F.
- In an ovenproof skillet, fry bacon until crisp, drain on paper towel; sauté chicken in bacon fat turning once, to brown, Remove chicken, keep warm.
- Add chicken broth and scrape up any browned bits on bottom of skillet, simmer until reduced to half, Return chicken to skillet.
- Add garlic, cilantro, undrained chilis and cream bake uncovered, until chicken is done, about 30 minutes Remove from oven, Turn oven to broil, sprinkle chicken with cheese, set under broiler until cheese melts and browns.
- Crumble bacon, sprinkle over chicken.
I just made this for dinner, and had to sit right down and rate it. This was EXCELLENT!! My 11 year old had a friend over who lives on fast food, so I thought "He'll never eat this". He had three pieces, my son had two, my husband ate what was left, so dtr. is out of luck when she gets home. I used half-and-half instead of whipping cream, and the sauce was kind of thin. (my fault due to the substitution, I'm sure) But the flavor is superb. Thanks for posting this one!!!
My oh My! You really NEED to "splurge" and try this dish! Excellent does not really do it justice! If there were more than five stars I would give them! Very easy for the taste you get from this, and it is something that could be served at one of the better dinner houses we frequent around here. The chilis are there but very much melded in for a rich rather complex flavor. one of my new favorites! Thanks for posting this one....:)
Seriously yummy. To reduce both fat and sodium, I omitted the bacon, used low-sodium broth, and used evaporated milk instead of the heavy cream. i dredged the chicken (thighs and drumsticks) before browning them, and this seemed to add enough body to the sauce. The sauce ended up looking a bit curdled - reminiscent of an Italian dish where the pork roast is simmered in milk - but whisking it smoothed it out enough for us. If making for company, I'd probably opt for the cream. I also might just whir it with my immersion blender and then add more freshly chopped cilantro. This was nicely spicy, definitely not bland - any blandness may be a function of the quality of green chiles that are used. Served with brown rice.