Chicken Breasts With Sour Cream & Jalapenos
Servings
Prep Time
Cook Time
Ready In
Recipe: #34401
February 25, 2020
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Cheese, Monterey Jack, Mexican, Broil, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Sour Cream, Boneless Pieces, Spicy more
"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."
Ingredients
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.
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