Ingredients for Chicken Breasts With Sour Cream And Jalapenos
- 1-2 fresh jalapeños, OR 1 (4-ounce) can diced green chilies
- Monterey Jack Cheese
- 2 tablespoons chopped fresh cilantro
- 1/2 cup sour cream
- Boneless Skinless Chicken Breast Halves
- Fresh Ground Pepper
- 2 tablespoons butter
- Vegetable Oil
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How to Make Chicken Breasts With Sour Cream And Jalapenos
- Pound chicken breasts to 1/4 to 1/2 inch thickness using a meat mallet or the bottom of a heavy pan.
- If using fresh jalapeños: wash, dry, and remove seeds and membranes (for less heat). If using canned chilies: drain and rinse.
- Finely chop jalapeños or chilies.
- In a small bowl, combine shredded cheese, chopped chilies, cilantro, and sour cream. Mix well and set aside.
- Preheat broiler to high.
- Line a broiler pan with aluminum foil.
- Season both sides of chicken breasts generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear chicken breasts for 5 minutes per side, or until golden brown and cooked through. (Internal temp should reach 165°F).
- Transfer chicken breasts to the prepared broiler pan.
- Top each chicken breast with a generous spoonful of the sour cream mixture.
- Broil 4-5 inches from the heating element for 3-5 minutes, or until the topping is bubbly and lightly browned.
- Carefully remove from broiler and let rest for a couple of minutes before serving immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
29g
Carbs
0g
