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Add a photoServings: 8
Ingredients
- 1 x Fresh jalapeno*, or possibly 4-oz can, use up to 2 jalapeno
- 1/4 lb Monterey jack cheese
- 2 Tbsp. Cilantro, minced
- 1/2 c. Lowfat sour cream
- 4 whl breasts, boned, skinned Freshly grnd pepper
- 1 Tbsp. Butter, melted butter
- 1 Tbsp. Vegetable oil
Directions
- 1. Lb. chicken breast to 1/4 to 1/2 inch thickness.
- 2. If using fresh jalapeno, wash and pat dry; seed and remove ribs, if you like. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
- 3. Shred sufficient cheese to measure 1/4 c.. In small bowl, combine cheese with chilies, minced cilantro and lowfat 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/fry chicken breasts, 2 at a time, about 5 min per side, or possibly till brown. Transfer to broiler tray.
- 7. Top each chicken breast with a generous spoonful of sour-cream mix.
- Broil 4 to 5 inches from heating element about 5 min, or possibly till 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 warm for guests).
- Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 94 | 70% |
| Total Fat 10.57g | 13% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.05g | |
| Cholesterol 37mg | 12% |
| Sodium 113mg | 5% |
| Potassium 96mg | 3% |
| Total Carbs 0.61g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.63g | 0% |
| Protein 9.14g | 15% |
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