Chicken Breasts With Sour Cream & Jalapenos

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

Recipe: #34401

February 25, 2020

Categories: Dinner, Main Dish, Poultry, more

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"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
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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.
Tags : Dinner Main Dish Spicy

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