Recipe by Hey Jude
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!
Top Review by Derf
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.
- 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
Directions See How It's Made
- 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.