mexican jalapeno chicken
(2 ratings)
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This is so delicious and tender. The mayonnaise really makes it juicey and such a fantastic taste. I clipped this recipe out of the Houston Chronicle over 20 years ago, I have no idea what date or who created the recipe. I have made my own changes to it over the years. To make it healthier I use low fat or fat free mayonaisse and sour cream.
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(2 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For mexican jalapeno chicken
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3/4 cshredded monterey jack cheese
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1/2 creal mayonnaise, divided
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1/4 csour cream
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2 Tbspchopped cilantro
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1 Tbspseeded, minced pickled jalapeno pepper, or more to taste
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1/2 tspminced garlic
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3boneless, skinless chicken breasts halved
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1 cshredded lettuce (optional)
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3flour tortillas, cut into strips (optional)
How To Make mexican jalapeno chicken
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1In small bowl, combine cheese 1/4 c mayonnaise, sour cream, cilantro, jalapeno and garlic; set aside.
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2Between 2 sheets was paper, pound chicken to 1/4 inch thick. Brush both sides of chicken with remaining mayonnaise. Heat large skillet over medium-high heat.
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3Add chicken and cook, turning once, 4 minutes or until lightly browned. Place on rack in broiler pan.
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4Spread cheese mixture on each chicken breast and broil 6 inches from heat 3 - 4 minutes or until topping begins to brown.
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5(optional garnish) Place tortilla strips on a baking pan and put in 375 degree oven until crisp.
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6Divide lettuce and place on plates(optional), top with chicken piece and garnish with baked tortilla strips. Enjoy!
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