Prep 30 mins
Cook 25 mins
This stuff is so good! I serve this with rice or sometimes I slice up the cooked chicken breasts and we dump it into flour tortillas for burritos. Ice cold beer tastes great with this!
- 6 boneless skinless chicken breast halves
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, thinly sliced
- 1 (4 ounce) can diced green chilies
- 1 (16 ounce) can stewed tomatoes
- 1⁄2 cup chicken broth
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon oregano leaves
- 1⁄2 teaspoon sugar
- salt and pepper
- 1 1⁄2 cups shredded cheddar cheese
- Rinse chicken and pat dry; place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a mallet until about 1/4-inch thick.
- Melt butter in oil in a wide frying pan over medium-high heat; add chicken, a portion at a time, without crowding; cook, turning after 2-3 minutes, until golden on the outside and no longer pink when slashed, about 4-6 minutes, total.
- Transfer to an ovenproof platter and keep warm.
- Add onion, garlic and celery to pan; cook, stirring, until onion is soft.
- Add chiles, tomatoes and their liquid, broth, cumin, oregano and sugar; cook, uncovered, stirring frequently, until thickened, about 10 minutes.
- Add any juices that have drained from the chicken, then season to taste with salt and pepper.
- Pour sauce over chicken; sprinkle with cheese and broil 3 inches below heat until cheese is melted.
Wonderful tastey chicken with just enough bite to make it interesting and what a lovely presentation! Couple of tiny changes, used splenda instead of sugar and didn't have any green chilies but did have a fresh red hot pepper, chopped it and added with the celery etc. This made a great Sunday dinner and would serve it to compnay. Thanks for sharing a good one Hey Jude.