Chicken Breasts With Sour Cream and Jalapenos

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

1. Pound chicken breast to 1/4 to 1/2 inch thickness.
2. 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.
3. Shred enough cheese to measure 1/4 cup.
4. In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
5. Set aside.
6. Preheat broiler.
7. Line broiler tray with aluminum foil and set aside.
8. Sprinkle both sides of chicken breasts with salt and pepper to taste.
9. Combine butter and oil in large heavy-gauge skillet over medium-high heat.
10. Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.
11. Transfer to broiler tray.
12. Top each chicken breast with a generous spoonful of sour-cream mixture.
13. Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
14. Transfer to platter and serve immediately.