Chicken Breasts With Sour Cream & Jalapenos
February 25, 2020
"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."
- 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
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.
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.
Tips & Variations
No special items needed.