Chicken Breasts With Sour Cream & Jalapenos

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"My grandson loves these. He thinks that they taste just like his favorite enchilada casserole (minus the tortillas). You can use 1-2 jalapenos or a 4-ounce can of diced green chilies for less heat."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (151.2 g)
  • Calories 282.3
  • Total Fat - 11.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 113.2 mg
  • Sodium - 210.2 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.2 g
  • Protein - 40.1 g
  • Calcium - 166.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step 1

Pound chicken breast to 1/4 to 1/2 inch thickness.

Step 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.

Step 3

Shred enough cheese to measure 1/4 cup.

Step 4

In small bowl, combine cheese with chilies, chopped cilantro and sour cream.

Step 5

Set aside.

Step 6

Preheat broiler.

Step 7

Line broiler tray with aluminum foil and set aside.

Step 8

Sprinkle both sides of chicken breasts with salt and pepper to taste.

Step 9

Combine butter and oil in large heavy-gauge skillet over medium-high heat.

Step 10

Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.

Step 11

Transfer to broiler tray.

Step 12

Top each chicken breast with a generous spoonful of sour-cream mixture.

Step 13

Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.

Step 14

Transfer to platter and serve immediately.

Tips & Variations


No special items needed.

Related

TeresaS

What a yummy chicken breast...I cut the recipe down to serve two...I had a huge piece of breast meat so I just sliced it in half...so I didn't need to pound it...the sour cream topping was delicious...this is very easy to prepare and makes a nice presentation...made for FYC tag game at FFF

review by:
(27 Jun 2020)