Chicken breasts with sour cream and jalapenos
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Chicken breasts with sour cream and jalapenos
  Chicken    Mexican    Creams  
Last updated 6/12/2012 1:13:40 AM. Recipe ID 42207. Report a problem with this recipe.
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      Title: Chicken breasts with sour cream and jalapenos
 Categories: Chicken, Cookbook, Mexican
      Yield: 8 Servings
 
      1    Fresh jalapeno*, or 4-ounce
           -can, use up to 2 jalapeno
    1/4 lb Monterey jack cheese
      2 tb Cilantro, chopped
    1/2 c  Sour cream
      4    Whole breasts, boned,
           -skinned
           Freshly ground pepper
      1 tb Butter, melted butter
      1 tb Vegetable oil
 
  1. Pound chicken breast to 1/4 to 1/2 inch thickness.
  
  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.
  
  3. Shred enough cheese to measure 1/4 cup. In small bowl, combine
  cheese with chilies, chopped cilantro and sour cream. Set aside.
  
  4. Preheat broiler. Line broiler tray with aluminum foil and set
  aside.
  
  5. Sprinkle both sides of chicken breasts with salt and pepper to
  taste.
  
  6. Combine butter and oil in large heavy-gauge skillet over
  medium-high heat. Saute chicken breasts, 2 at a time, about 5 minutes
  per side, or until brown. Transfer to broiler tray.
  
  7. 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.
  
  8. Transfer to platter and serve immediately.
  
  * Note: Try mild Anaheim green chilies instead of jalapenos for
  company (might be just as good and not too hot for guests).
  
  Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
  
  Typos by Brenda Adams; busted by MC_Buster; 




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Recipe ID 42207 (Apr 03, 2005)

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