| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Mexican |
Chicken, Cookbook, Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fresh jalapeno*, or 4-ounce can, use up to 2 jalapeno |
| 1/4 |
lb |
Monterey jack cheese |
| 2 |
tb |
Cilantro, chopped |
| 1/2 |
c |
Sour cream |
| 4 |
|
Whole breasts, boned, skinned |
|
|
Freshly ground pepper |
| 1 |
tb |
Butter, melted butter |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
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. In small bowl, combine cheese
with chilies, chopped cilantro and sour cream. Set aside.
4. Preheat broiler. Line broiler tray with aluminum foil and set aside.
5. Sprinkle both sides of chicken breasts with salt and pepper to taste.
6. Combine butter and oil in large heavy-gauge skillet over medium-high
heat. Saute chicken breasts, 2 at a time, about 5 minutes per side, or
until brown. Transfer to broiler tray.
7. 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.
8. Transfer to platter and serve immediately.
* Note: Try mild Anaheim green chilies instead of jalapenos for company
(might be just as good and not too hot for guests).
Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
Typos by Brenda Adams; busted by MC_Buster; posted to mc 6/29/97
Recipe by: Great Meals in Minutes, Mexican Menus Posted to MC-Recipe Digest
V1 #650 by Badams <adamsfmle@sprintmail.com> on Jun 29, 1997
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