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."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
Ready In:
30mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. JenniferK2
    Very good! I made this with the green chilies. Served with recipe#127366, warm tortillas and diced avocado. It all complimented very well. Will make this again for sure. Made for 1-2-3 Tag.
     
  3. Lindas Busy Kitchen
    My friend and I had this for dinner with baked potatoes and whole wheat rolls and we really enjoyed it. I only used 2 chicken breast halves and used all the mixture for the top and it was excellent. I opted to use the green chilies for a milder flavor, as I have a woss for a neighbor who doesn't like anything too hot. I may try it another time with jalapenos to turn up the heat a little, but it was delicious with the chilies too! Thank you for sharing your recipe with us Lazyme! Made for The 8th Annual Photo Swap
     
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<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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