Ingredients
-
1 - 2
-
1/4
-
2
-
1/2
-
4
-
-
1
-
1
-
-
-
-
-
-
-
Directions
Chicken Breasts With Sour Cream and Jalapenos, A quick and tasty dish from Sue B Huffman, food editor at Lady’s Home Journal You can use 1-2 jalapenos to taste, or a 4-ounce can of diced green chilies , This was quite delicious used a whole jalapeno pepper, and it was really good I left mine in the oven for 7 minutes, and the sour cream topping never did get bubbly though it was heated through quite nicely So I just removed it from the oven, and it was fine In fact, it tasted wonderful Thanks for sharing your recipe, lazyme
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Steps
|
1
Done
|
Pound Chicken Breast to 1/4 to 1/2 Inch Thickness. |
|
2
Done
|
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. |
|
3
Done
|
Shred Enough Cheese to Measure 1/4 Cup. |
|
4
Done
|
in Small Bowl, Combine Cheese With Chilies, Chopped Cilantro and Sour Cream. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Preheat Broiler. |
|
7
Done
|
Line Broiler Tray With Aluminum Foil and Set Aside. |
|
8
Done
|
Sprinkle Both Sides of Chicken Breasts With Salt and Pepper to Taste. |
|
9
Done
|
Combine Butter and Oil in Large Heavy-Gauge Skillet Over Medium-High Heat. |
|
10
Done
|
Saut Chicken Breasts, 2 at a Time, About 5 Minutes Per Side, or Until Brown. |
|
11
Done
|
Transfer to Broiler Tray. |
|
12
Done
|
Top Each Chicken Breast With a Generous Spoonful of Sour-Cream Mixture. |
|
13
Done
|
Broil 4 to 5 Inches from Heating Element About 5 Minutes, or Until Topping Bubbles. |
|
14
Done
|
Transfer to Platter and Serve Immediately. |
