Page 180 - My Cookbook
P. 180
INGREDIENTS
Chicken with Creamy Jalopeno Sauce
Chicken
Makes 3 ∙ Difficulty Easy ∙ Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
4 boneless, skinless chicken breast halves 1/4 tsp salt
1 Tbls canola oil
2 medium onions, chopped
1/2 cup chicken broth
2 jalapeño peppers, seeded and minced 2 tsp ground cumin
3 ounces cream cheese, cubed
1/4 cup sour cream
3 plum tomatoes, seeded and chopped 2 cups hot cooked rice
3 large chicken breasts, grilled and sliced 2 cups shredded cheddar cheese
2 cups grated pepper jack cheese
1 cup cilantro, chopped
12 corn tortillas
2 cups grape tomatoes, cut in half
DIRECTIONS
Sprinkle chicken with salt and pepper. In a large non stick skillet over medium-high heat, brown chicken in oil on both sides.
Add the onions, broth, jalapeños and cumin. Bring to a boil. Reduce heat; cover and simmer 5-7 minutes. Remove chicken and keep warm.
Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through.
Serve with chicken and rice.
