| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
Mexican |
Mexican, Cookbook |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 3 |
lg |
Tomatoes, finely chopped |
| 3 |
|
Green chiles, roasted, peeled, seeded, finely chopped |
| 1 |
|
Onion, finely chopped |
| 1 |
c |
Chicken broth |
|
|
Salt to taste |
| 1 |
|
Jalapeno, seeded, finely chopped |
| 2 |
tb |
All-purpose flour |
| 3 |
tb |
Chili powder |
| 3 |
tb |
Vegetable oil |
| 2 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Monterey jack cheese, grated |
INSTRUCTIONS
1. Poach chicken breasts in boiling, salted water 10 minutes.
2. Preheat oven to 450F.
3. In saucepan, mix together tomatoes, green chiles, onion and chicken
broth. Bring to a boil.
4. Cover and simmer 1/2 hour or until vegetables are soft.
5. Add salt, to taste, and jalapeno pepper.
6. In another pan, blend flour; chili powder and oil. Add water and salt,
and bring to a boil. Simmer gently 5 minutes, stirring occasionally
7. Pour sauce into a 9-inch square baking dish and place chicken breasts on
top of sauce.
8. Pour green chile and tomato sauce over the chicken breasts and sprinkle
generously with graqted cheese.
9. Bake uncovered 15 to 20 minutes, until chicken is tender and cheese is
melted.
Good as family or company dish. Notice that the chicken is poached...oh
boy...healthier.
MC formatted by Brenda Adams; mc 5/11/97
Recipe by: New Mexico Cooking, by Clyde Casey Posted to MC-Recipe Digest V1
#605 by Badams <adamsfmle@sprintmail.com> on May 11, 1997
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